Potato Corn Bean Medley

This recipe is for a very basic dish, far from fancy, but everybody in our family loves it. The different fresh herbs create delicious flavors. You can serve each one of the veggie dishes separate as a side dish with another meal. Another suggestion is to serve a vegetarian hot dog with the veggies.


Potato Corn Bean Medley
Serves 4
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Prep Time
15 min
Cook Time
50 min
Prep Time
15 min
Cook Time
50 min
  1. 3 cups corn, frozen
  2. 3 tbsp minced fresh dill
  3. 1 tsp vegan butter
  4. 2 cans cannellini beans, drained and rinsed well
  5. 1/2 yellow onion, coarsely chopped
  6. 8 fresh sage leaves, chopped
  7. 3 handful baby spinach leaves
  8. 1 tbsp olive oil
  9. Sea salt, freshly ground black pepper
  10. 5 potatoes, cubed
  11. 2 tbsp fresh minced rosemary
  12. 1 tbsp olive oil
  1. Preheat oven to 400F/200C.
  2. Mix potatoes with rosemary, salt and olive oil and spread on a baking tray lined with parchment paper. Bake for about 45 minutes until browned and soft. Flip halfway.
  3. Ten minutes before the potatoes are done, heat a skillet over medium heat and saute the onion and the sage leaves for 3 minutes. Add beans and cook until hot. Season with salt and pepper. Add spinach leaves and cook, covered, on low heat until leaves have wilted.
  4. Meanwhile, cook frozen corn in the microwave for 3-4 minutes. Mix in butter and chopped dill. Season with a bit of salt.
  5. Arrange veggies on plates and serve.

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