1 lb fresh or frozen green beans, whole, not cut
1 lb red or white fingerling potatoes
1 medium onion, diced
4 garlic cloves, finely chopped
2 tablespoons extra virgin olive oil
1 tablespoon unsalted butter
1 tsp sugar
2 tsp salt
Slice fingerling potatoes in half and place into a large saucepan. Fill pan with water, covering the potatoes. Add the salt and sugar to the water. Bring to a boil and cook for 5 minutes. Add green beans and boil for an additional 5 minutes. Drain and set aside. (Do not reserve water)
Over medium-high heat and in the same saucepan, combine extra virgin olive oil and 1 tablespoon unsalted butter and allow butter to melt. Add onion and garlic to oil/butter mixture. Saute until onions have started to lightly brown. Return green beans and potatoes to the pan, along with 1-cup water. Simmer, partially covered, on medium-low heat until most of the water has evaporated and potatoes are tender, about 10-15 minutes.
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Recipe for stuffed pasta shells with marinara coming soon...