Fresh snapped green beans & potatoes



2 lbs recent green beans, trimmed

2 Russet potatoes diced in 1 inch cubes

1/2 onion diced

2 Tbsp minced garlic

1 tsp EVOO to coat backside of pan

1/2 c vegetable inventory (might use rooster inventory or water)

1 tsp Paul Prudehome’s vegetable magic

1/2 tsp onion powder


1/4 tsp cracked pepper

1 tsp butter



Deliver pan to med/excessive warmth

Coat backside of pan with EVOO

Add onion and sautee till aromatic

Add garlic and green beans, give it a stir

Pour in liquid. Season to your liking. Add potatoes and a tbsp of butter, stir, cut back warmth to med, cowl, prepare dinner till tender, about 20-25 minutes.

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