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 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
Directions:
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.
Enjoy !!
