Snap beans and potatoes can make for a delicious and nutritious dish. Here’s a simple recipe for snapped green beans and potatoes:
Ingredients:
- Fresh green beans, washed and trimmed
- Potatoes, peeled and diced
- Olive oil or butter
- Garlic, minced
- Salt and pepper to taste
- Optional: Herbs like thyme or rosemary for added flavor
Instructions:
- Prepare the Ingredients:
- Wash and trim the green beans.
- Peel and dice the potatoes into bite-sized pieces.
- Blanch the Green Beans:
- Bring a pot of water to a boil.
- Add the green beans to the boiling water and cook for 2-3 minutes, just until they are slightly tender but still crisp.
- Immediately transfer the green beans to a bowl of ice water to stop the cooking process. This helps retain their bright green color.
- Cook the Potatoes:
- In a large skillet or pan, heat olive oil or butter over medium heat.
- Add minced garlic and sauté until fragrant.
- Add the diced potatoes to the skillet and cook until they start to brown, stirring occasionally.
- Combine Ingredients:
- Once the potatoes are slightly browned, add the blanched green beans to the skillet.
- Mix the vegetables together and let them cook for a few more minutes, allowing the flavors to meld.
- Season with salt, pepper, and any optional herbs you prefer.
- Finish Cooking:
- Continue cooking until the potatoes are fully cooked and the green beans are tender but still have a bit of crispness.
- Serve:
- Once everything is cooked to your liking, remove the skillet from heat.
- Serve the snapped green beans and potatoes as a side dish alongside your main course.
Feel free to adjust the seasonings and add any additional herbs or spices to suit your taste. This dish is versatile and pairs well with a variety of proteins. Enjoy your meal!
