Local and Seasonal Recipes, Menus and More 
  Braised Potatoes and Beans


Home

Newsletters

What's Fresh

Recipes

Cooking Classes

Conscientious Carnivore

Eat Local Challenge

Eat Local Challenge Registration

Keep Track Chart

Farmers Markets

Blog

In the News

Distributors

Contact Us

The Illegal Jam Company on Facebook

Links

 

INGREDIENTS
1 Tablespoon olive oil
1/2 onion, diced
1 pound fingerling or small red potatoes, cut into small chunks
1 pound green or pole beans, snipped and snapped
1 cup vegetable broth
salt to taste

DIRECTIONS
In a large lidded pot, sauté onion in olive oil until translucent.
Add potatoes and cook over medium heat until edges begin to turn brown.
Stir in beans and stock, bring to boil, reduce heat to simmer, cover and cook until potatoes are tender.
Taste for seasoning and add salt as desired.
Serve warm. Cover and refrigerate leftovers.

NOTE: The potatoes will take on the flavor of the broth, so be sure to use something very flavorful.
“No-chicken” broth is one of my favorites for this dish.

Copyright © 2013 Stefanie Samara Hamblen