Green Beans and Potatoes – Page 2

Prepare the vegetables:
- Wash and trim the green beans, cutting them into 2-inch pieces if desired.
- Peel and dice the potatoes into bite-sized chunks.
Sauté the aromatics:
- In a large skillet or pot, heat the olive oil or butter over medium heat.
- Add the diced onion (if using) and sauté for 2-3 minutes until softened and fragrant.
- Add the minced garlic and cook for another 30 seconds.
Cook the potatoes:
- Add the diced potatoes to the pot and stir to coat with the oil and aromatics.
- Season with salt, pepper, and thyme (and red pepper flakes, if using).
- Cook for 3-4 minutes, stirring occasionally, to begin browning the potatoes slightly.
Add the green beans and broth:
- Add the green beans to the pot, then pour in the broth (or water). Bring the mixture to a simmer.
Simmer until tender:
- Cover the pot and cook for 20-25 minutes, stirring occasionally, until the potatoes are tender and the green beans are cooked through.
- If the mixture looks too dry during cooking, add a little more broth or water to keep it from sticking to the bottom of the pan.
Taste and adjust:
- Once the potatoes and green beans are tender, taste and adjust the seasoning with more salt, pepper, or thyme if needed.
Serve:
- Transfer to a serving dish and garnish with chopped fresh parsley, if desired. Serve hot alongside your main dish.

For extra flavor: You can add a couple of strips of bacon (cooked and crumbled) or a tablespoon of butter at the end for richness.
Make it a one-pot meal: Add cooked sausage, ham, or chicken pieces for a complete meal in one pot.
Make it ahead: This dish stores well in the fridge for a few days and tastes even better the next day as the flavors meld together.

This Green Beans and Potatoes dish is a wonderful, comforting side dish that pairs well with pork, chicken, or beef. Enjoy!

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