Ingredients
1 pound fresh green beans, snapped and ends removed
1 pound small new potatoes, quartered
1 tablespoon olive oil or butter
1 onion, diced
2 cloves garlic, minced
4 cups chicken or vegetable broth
1 teaspoon salt (or to taste)
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika (optional)
1/4 teaspoon red pepper flakes (optional)
1/4 cup cooked bacon bits or diced ham (optional)
Fresh parsley, chopped (for garnish).
Instructions
Step 1: Prepare the Green Beans and Potatoes
Wash and Snap Green Beans: Wash the green beans thoroughly. Snap off the ends and snap the beans into bite-sized pieces.
Wash and Quarter Potatoes: Wash the new potatoes and quarter them. If the potatoes are larger, you may need to cut them into smaller pieces to ensure even cooking.
Step 2: Sauté the Onion and Garlic
Heat Oil or Butter: In a large pot, heat the olive oil or butter over medium heat.
Add Onion: Add the diced onion and sauté until it becomes translucent, about 5 minutes.
Add Garlic: Add the minced garlic and cook for an additional minute until fragrant.
Step 3: Add the Vegetables and Broth
Combine Ingredients: Add the snapped green beans and quartered potatoes to the pot.
Pour in Broth: Pour in the chicken or vegetable broth.
Season: Add salt, pepper, smoked paprika, and red pepper flakes if using. If you’re using bacon bits or diced ham, add them to the pot now.
Step 4: Cook the Vegetables
Bring to a Boil: Bring the mixture to a boil over high heat.
Simmer: Reduce the heat to low, cover the pot, and simmer for about 20-25 minutes, or until the potatoes are tender and the green beans are cooked through.
Step 5: Adjust Seasoning and Serve
Taste and Adjust: Taste the dish and adjust the seasoning with additional salt and pepper if needed.
Garnish: Garnish with fresh chopped parsley before serving.
