Recipe: Green Beans with Fingerling Potatoes
This Sunday supper staple is one of my favorites. I have fond memories of sitting at the red Formica table with my grandmother as we snapped the ends off the beans. Lots of conversation and laughter was exchanged between Grandma and me. My family normally cooked the green beans with white potatoes. Recently, during a visit to my mother’s house in Washington, D.C., she made this southern side with fingerling potatoes. My family loves this starch. My mother always says, “We are Virginians. We are potato people.” So she loads the dish with potatoes so the leftovers are not just the green beans. And don’t skimp on the butter, which really intensifies that good flavor of the green beans and potatoes.
  1. Rinse the green beans, snap off the ends, and break the beans into bite-sized pieces. Place the green beans and potatoes in a large pot and add the chicken broth.
  2. Cover the pot and cook the vegetables on medium-high heat for 30 minutes, periodically stirring them with a slotted spoon. Add the Herbs de Provence and season with salt and pepper.
  3. Cook for 10 more minutes or until the beans and potatoes are tender. Transfer to a serving dish and add the butter.
Recipe Notes

From Sunday Dinner: a Savor the South® cookbook by Bridgette A. Lacy. Copyright © 2015 by Bridgette A. Lacy.

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