Fresh String Beans and Fingerling Potatoes
Summer’s here and if you’re like me, you’re stoked about the abundance of fresh veggies coming your way. Here’s a tasty and simple recipe for fresh string beans and tender fingerling potatoes. It has a little butter and oil to add some flavor, but not enough to make it unhealthy!
To ensure everything cooks about the same time, cut your veggies into similar sized strips. For the potatoes, cut in half, any bigger pieces cut in quarters. Cut the onion in half, then make slices through them. Your string beans just need the tips cut off. Lastly, remove the top and bottom of the pepper, and make a slit to open it up. Remove the ribs and then make strips as well.
In your pan on medium, add your oil and butter. Once the butter is just about melted, add the potatoes, onion and beans. Cover for about 5 minutes. Then check on them to make sure nothing has burned and to stir them up. Cover for another 5 minutes.
When you uncover this last time, the onions should be almost translucent and the potatoes and beans will have ‘steamed’ from the heat. Drop the temp to medium low and add your peppers, stir, salt and pepper and then cover for another 5 minutes.
When done, the potatoes should be fork tender, the peppers and beans should have a slight snap left, but be done all the way through, and the onion completely translucent. This is a perfect side dish for fish or a steak, but also makes a tasty meal all by it’s self! The onion and peppers give a slight sweetness to the dish and the fingerlings are a tender and almost creamy when cooked right. Both balance well with string beans to make one happy plate!