green beans & potatoes

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: Serves 4-6

Category: Side Dish

Method: Sautéing

Cuisine: American

Diet: Vegetarian (can be made vegan by omitting butter)

Ingredients:

• 2 lbs fresh green beans, trimmed
• 2 Russet potatoes, diced in 1-inch cubes
• 1/2 onion, diced
• 2 Tbsp minced garlic
• 1 tsp Extra Virgin Olive Oil (EVOO) to coat bottom of pan
• 1/2 cup vegetable stock (may use chicken stock or water)
• 1 tsp Paul Prudhomme’s Vegetable Magic
• 1/2 tsp onion powder
• 1/4 tsp cracked pepper
• 1 tsp butter (optional)

Directions:

1. Preheat the Pan: Bring a pan to medium/high heat.
2. Sauté Onion: Coat the bottom of the pan with EVOO. Add onion and sauté until fragrant.
3. Add Garlic and Green Beans: Add garlic and green beans to the pan. Give it a good stir to mix.
4. Season and Simmer: Pour in your chosen liquid (vegetable stock, chicken stock, or water). Season with vegetable magic, onion powder, and cracked pepper. Add the diced potatoes and a tablespoon of butter (optional). Stir well.
5. Cook: Reduce the heat to medium. Cover the pan and let it cook until the vegetables are tender, about 20-25 minutes.

Notes:

• Feel free to adjust the seasoning according to your taste.
• For a vegan version, omit the butter or use a plant-based alternative.
• This dish pairs well with a variety of main courses, making it a versatile side dish for any meal.