Fresh snapped green beans & potatoes



2 lbs fresh green beans, trimmed

2 Russet potatoes diced in 1 inch cubes

1/2 onion diced

2 Tbsp minced garlic

1 tsp EVOO to coat bottom of pan

1/2 c vegetable stock (may use chicken stock or water)

1 tsp Paul Prudehome’s vegetable magic

1/2 tsp onion powder

1/4 tsp cracked pepper

1 tsp butter



Bring pan to med/high heat

Coat bottom of pan with EVOO

Add onion and sautee until fragrant

Add garlic and green beans, give it a stir

Pour in liquid. Season to your liking. Add potatoes and a tbsp of butter, stir, reduce heat to med, cover, cook until tender, about 20-25 minutes.

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