Green Beans and Potatoes

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Taste and adjust:
   • Once the potatoes and green beans are tender, taste and adjust the seasoning with more salt, pepper, or thyme if needed.
7. Serve:
   • Transfer to a serving dish and garnish with chopped fresh parsley, if desired. Serve hot alongside your main dish.

Tips:

• 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!