Southern Green Beans and Potatoes


  • 2 tsp olive oil
  • 1 medium onion thinly sliced
  • 2 cloves garlic sliced
  • 1/4 tsp crushed red pepper
  • 3 cups unsalted broth or chicken stock
  • 3/4 tsp salt
  • 1-1/2 lbs small potatoes whole or halved
  • 1 lb green beans washed and trimmed


  1. In 5-qt saucepan, heat oil over medium-high heat. Add onion. Stir occasionally until tender. 

  2. Add garlic and red pepper. Stir occasionally until garlic is fragrant, about 3 minutes.

  3. Add stock, potatoes, and salt. Bring to a boil. Turn down heat and simmer for 10 minutes, until potatoes are tender enough to pierce with a fork.

  4. Add green beans and cover. Simmer for another 6 minutes. Once green beans are tender and bright, remove potatoes and beans from the liquid with a slotted spoon and put into a serving dish.

  5. Return pot to heat and bring the remaining liquid to a boil. Let it reduce until 1 cup remains. Spoon liquid over veggies to serve.