Amish-Style Buttered Green Beans and New Potatoes

Name: Amish-Style Buttered Green Beans with New Potatoes
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 side-dish servings
Cuisine: International
Ingredients: 1 1/2 pounds (680 g) small yellow-skinned new potatoes: Scrub well and leave the thin skins on. Keep very small potatoes whole; halve or quarter larger ones to make roughly 1-inch pieces.; 1 pound (454 g) fresh green beans: Remove the stem ends and cut into approximately 2-inch pieces.; 6 cups (1.4 liters) water: Use a 5- to 6-quart pot so the vegetables have room to cook.; 3/4 teaspoon fine sea salt: For the cooking water.; 6 tablespoons (85 g) unsalted butter, divided: Use 2 tablespoons for sautéing the onion and 4 tablespoons for finishing the vegetables.; 1 medium yellow onion, about 5 ounces (140 g): Finely diced, approximately 1 cup.; 1/4 teaspoon fine sea salt: For the finished dish.; 1/2 teaspoon freshly ground black pepper.; 2 tablespoons chopped fresh dill or flat-leaf parsley: Choose dill for a gently fragrant finish or parsley for a milder, fresh flavor.; 1–2 tablespoons reserved vegetable cooking water, if needed: Helps distribute the butter without making the dish watery.

Imperial October 14, 2026October 14, 2026

Quick Recipe Version (TL;DR)

Amish-Style Buttered Green Beans with New Potatoes

Tender garden vegetables, sweet sautéed onions, and plenty of butter make this simple, comforting side dish. The beans should be pleasantly soft, not crisp, and the potatoes should soak up the buttery seasoning without falling apart.

Yield: 6 side-dish servings
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Quick Ingredients

1 1/2 pounds (680 g) small yellow-skinned new potatoes, scrubbed and cut into 1-inch pieces
1 pound (454 g) fresh green beans, trimmed and cut into 2-inch pieces
6 cups (1.4 liters) water
1 teaspoon fine sea salt, divided
6 tablespoons (85 g) unsalted butter, divided
1 medium yellow onion, about 5 ounces (140 g), finely diced
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped fresh dill or flat-leaf parsley

Do This

1. Scrub and cut the potatoes; trim and cut the beans; dice the onion.
2. Bring 6 cups water and 3/4 teaspoon salt to a boil in a large pot. Add the potatoes and gently simmer for 5 minutes.
3. Add the green beans and simmer together for 15–18 minutes, until both vegetables are fully tender.
4. Meanwhile, melt 2 tablespoons butter in a skillet over medium-low heat. Sauté the onion for 8–10 minutes, until soft and lightly golden.
5. Reserve 1/4 cup cooking water, then drain the vegetables and return them to the warm pot.
6. Gently fold in the onions, remaining 4 tablespoons butter, remaining 1/4 teaspoon salt, pepper, and herbs. Add 1–2 tablespoons reserved water if needed.
7. Cover and rest off the heat for 2 minutes, then serve warm.

Why You’ll Love This Recipe

Simple garden ingredients: Fresh beans, new potatoes, and an onion become something wonderfully satisfying.
Comfortingly tender: The vegetables simmer together until soft enough to absorb the butter and seasonings.
Rich without being complicated: Sautéed onions, black pepper, and fresh herbs provide plenty of flavor without a heavy sauce.
An easy seasonal side: Serve it alongside roast chicken, baked ham, pork chops, or a hearty bean supper.

Grocery List

Produce: 1 1/2 pounds small yellow-skinned new potatoes, 1 pound fresh green beans, 1 medium yellow onion, and 1 small bunch fresh dill or flat-leaf parsley.
Dairy: Unsalted butter; you will need 6 tablespoons.
Pantry: Fine sea salt and black pepper.

Full Ingredients

For the Vegetables

1 1/2 pounds (680 g) small yellow-skinned new potatoes: Scrub well and leave the thin skins on. Keep very small potatoes whole; halve or quarter larger ones to make roughly 1-inch pieces.
1 pound (454 g) fresh green beans: Remove the stem ends and cut into approximately 2-inch pieces.
6 cups (1.4 liters) water: Use a 5- to 6-quart pot so the vegetables have room to cook.
3/4 teaspoon fine sea salt: For the cooking water.

For the Buttered Onion Finish

6 tablespoons (85 g) unsalted butter, divided: Use 2 tablespoons for sautéing the onion and 4 tablespoons for finishing the vegetables.
1 medium yellow onion, about 5 ounces (140 g): Finely diced, approximately 1 cup.
1/4 teaspoon fine sea salt: For the finished dish.
1/2 teaspoon freshly ground black pepper.
2 tablespoons chopped fresh dill or flat-leaf parsley: Choose dill for a gently fragrant finish or parsley for a milder, fresh flavor.
1–2 tablespoons reserved vegetable cooking water, if needed: Helps distribute the butter without making the dish watery.

Amish-Style Buttered Green Beans and New Potatoes – Closeup

Step-by-Step Instructions

Step 1: Prepare the garden vegetables

Scrub the potatoes under cool running water. Leave their thin skins intact, cutting them into evenly sized pieces about 1 inch across. Trim the green beans and cut them into 2-inch lengths. Finely dice the onion and chop the fresh dill or parsley. Allow approximately 15 minutes for this preparation.

Why size matters: Similar-sized potato pieces cook evenly and are less likely to break apart while you wait for larger pieces to soften.

Step 2: Give the potatoes a head start

Pour 6 cups water into a 5- to 6-quart pot and add 3/4 teaspoon fine sea salt. Cover and bring to a boil over high heat, approximately 8–10 minutes depending on your stove. Add the potatoes, reduce the heat to medium-low, and maintain a gentle simmer for 5 minutes.

The water should show steady, small bubbles rather than a vigorous rolling boil. Partially cover the pot to retain heat while allowing steam to escape.

Step 3: Simmer the beans and potatoes together

Add the green beans and stir gently so they settle into the water. Return to a gentle simmer, partially cover, and cook for 15–18 minutes. Check at 15 minutes: a fork should slide easily through a potato, and a bean should be soft enough to bite through without a crisp snap.

The beans will become a muted garden green as they cook. That softer texture is intentional here. If either vegetable is still firm, continue simmering in 2-minute increments until tender. Keep the heat gentle so the potato pieces hold their shape.

Step 4: Sauté the onions in butter

While the vegetables simmer, melt 2 tablespoons butter in a medium skillet over medium-low heat. Add the diced onion and cook for 8–10 minutes, stirring every 1–2 minutes, until soft and translucent with a few pale golden edges.

Do not deeply brown the onion or butter; the goal is a mellow, sweet flavor. If the onion colors too quickly, lower the heat. Remove the skillet from the heat once the onion is tender.

Step 5: Drain the vegetables thoroughly

Scoop out and reserve 1/4 cup of the cooking water, then carefully drain the beans and potatoes in a colander. Let them drain for about 30 seconds without shaking vigorously. Return them to the warm pot with the heat turned off.

Draining well keeps the buttery finish from becoming diluted, while the reserved water gives you control over the final consistency.

Step 6: Fold in the butter and seasonings

Add the sautéed onion and all the butter from its skillet to the vegetables. Add the remaining 4 tablespoons butter, cut into small pieces, along with 1/4 teaspoon fine sea salt and 1/2 teaspoon black pepper.

Use a broad spoon or silicone spatula to fold everything together gently until the butter melts and coats the vegetables. Fold in 2 tablespoons chopped dill or parsley. If the vegetables look dry rather than glossy, add reserved cooking water 1 tablespoon at a time, using no more than 2 tablespoons.

Step 7: Let the flavors settle and serve

Cover the pot and let the vegetables rest off the heat for 2 minutes. This brief rest gives the butter and onion flavor time to settle into the tender vegetables. Taste, adjusting the seasoning only if needed, then spoon into a warm serving bowl.

Serve warm, with the buttery onions distributed throughout rather than left at the bottom of the pot.

Pro Tips

Choose waxy potatoes: New potatoes and small yellow potatoes stay creamy and hold their shape better than floury baking potatoes.
Follow texture as well as the timer: Older or thicker beans may need a few extra minutes. Both vegetables should be fully tender before draining.
Keep the simmer gentle: Hard boiling can knock the potatoes apart before the beans soften.
Finish off the heat: The vegetables are hot enough to melt the butter; additional cooking can mash the potatoes or scorch the herbs.
Use the cooking water sparingly: A tablespoon or two helps the butter cling beautifully, but too much turns the dish soupy.

Variations

Garlic and parsley: Add 2 minced garlic cloves to the onion during its final 1 minute of cooking, then finish with the parsley.
Lightly lemony dill: Use dill and fold in 2 teaspoons fresh lemon juice just before serving for a brighter finish.
Extra onion flavor: Replace the medium onion with 1 large yellow onion, about 8 ounces (225 g), and sauté for 12–14 minutes until soft and lightly golden.

Storage & Make-Ahead

Refrigerate: Transfer leftovers to a shallow, airtight container and refrigerate within 2 hours of cooking. Store at 40°F (4°C) or below for up to 4 days.

Reheat: For 2 servings, place the vegetables in a covered skillet with 1 tablespoon water. Warm over medium-low heat for approximately 6–8 minutes, folding gently once or twice, until the center reaches 165°F (74°C). Add 1 teaspoon butter if you would like to refresh the buttery coating.

Prep ahead: Trim the beans and dice the onion up to 1 day ahead, storing them in separate covered containers in the refrigerator. Cut the potatoes up to 12 hours ahead and refrigerate completely submerged in cold water; drain before cooking. For the best texture, cook and butter the vegetables shortly before serving. Freezing is not recommended because the potatoes can become grainy.

Nutrition (per serving)

Estimated for one-sixth of the recipe, without optional variations or extra seasoning. Sodium will vary depending on how much salt the vegetables absorb from the cooking water.