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
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.