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:
- Preheat the Pan: Bring a pan to medium/high heat.
- Sauté Onion: Coat the bottom of the pan with EVOO. Add onion and sauté until fragrant.
- Add Garlic and Green Beans: Add garlic and green beans to the pan. Give it a good stir to mix.
- 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.
- 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.
My mom made it all the time. She called it succatash. I don’t know what it’s called but I love it and will keep making it. It’s nice to know we weren’t the only people who were eating are green beans and potatoes this way.