Green Beans & Red Potatoes

This is one of our favorite and most cooked side dishes, especially during the colder months when we don't seem to eat as many salads. It's our green vegetable of choice. Actually, it's one of the few that my dear husband will eat, and I think that's partially because it has potatoes right there in the pot with the green beans!

Growing up, green beans cooked this way were always called "fried", although of course, they're not. What they are is cooked down until they're falling apart, with just a little liquid remaining when done. I have a separate recipe for Fried Balsamic Green Beans, but that's for another day!

In the summer, or when you can get them fresh, then of course use fresh green beans. Otherwise, the frozen ones work great. I can't recommend canned green beans, well, ever, but especially for this recipe! As for the potatoes, the tiny little new potatoes are perfect, but most of the year, they're a bit harder to come by, so I use the smallest red potatoes I can find and quarter them.

• 1 TBS olive oil
• 2 TBS butter
• 1 lb. fresh or frozen green beans
• 1/2 small onion, sliced paper thin
• 1 scant TBS minced garlic
• 2 cups chicken broth
• 6-8 small red potatoes, quartered, or 12-15 baby new potatoes
• Salt & pepper to taste

Heat olive oil and butter in dutch oven or heavy saucepan. Add beans, onion and garlic, then toss till beans are coated. Add chicken broth. Cook, covered, over med-low heat for about 20-25 minutes, or until beans are just getting tender. Add in potatoes and cook for another 25-30 minutes, with the lid only half on, to allow for some evaporation of liquids.

Enjoy!
Em