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Green Beans & Potatoes
Grandma (Mary) Rulli's recipe from the 1920's. Dad (Bob Rulli) ate this his whole life. This is sister Vicki Rulli and husband Tom Heaphey's favorite! Grandma made this recipe during the depression from beans, potatoes, and garlic grown in their Victory Garden. Original recipe used one cup of oil (no butter). Mom (Sonya Rulli) cut the oil to 1/2 cup and substituted it with a 1/2 cup butter.


1 1/2 to 2 lbs Fresh Green Beans (or 1 lb Frozen Cut Green Beans)

4 lbs potatoes

1/2 Cup Oil (Canola)

1 stick (1/2 cup) butter - cut into pieces for easier melting

5 cloves Garlic sliced thin (adjust to taste)*

Salt & Pepper to taste

*Garlic powder or garlic salt can be used instead of fresh garlic.


Peel & cut potatoes into medium sized cubes and boil about 12-15 minutes until fork tender. Drain potatoes and save about 1/2 cup of liquid.

Wash and cut fresh green beans into pieces about an inch long. Boil cut green beans about 10-12 minutes until tender. Drain and save about 1/2 cup of liquid.

Put warm potatoes, green beans, butter and salt and pepper together in a large mixing bowl.

In a frying pan add oil and saute garlic until soft and brown. Remove garlic. Add the garlic flavored oil to the potatoes and beans.

Toss together - can use a spatula, your hands - until mixed. Some potatoes will get mashed in this process and coat the beans. There should be chunks of potatoes as well. If too dry, add a small amount of potato or bean liquid (1/4 cup at a time until moist.)
Side Dish · Vegetable · Vegetarian · all