🥔 Fresh Snapped Green Beans & Potatoes

 Ingredients

• Fresh green beans – 1 lb (trimmed and snapped)
• Small new potatoes – 1 lb (quartered)
• Olive oil or butter – 1 tbsp
• Onion – 1 large, diced
• Garlic – 2 cloves, minced
• Chicken or vegetable broth – 4 cups
• Salt – 1 tsp (or to taste)
• Black pepper – ½ tsp
• Smoked paprika – ½ tsp (optional)
• Red pepper flakes – ¼ tsp (optional)
• Bacon bits or diced ham – ¼ cup (optional)
• Fresh parsley – chopped, for garnish

 Instructions

Step 1: Prep the Vegetables
Rinse the green beans and snap them into bite-sized pieces. Wash and cut the potatoes into quarters, making smaller pieces if needed so they cook evenly.

Step 2: Cook the Aromatics
Heat the olive oil or butter in a large pot over medium heat. Add the diced onion and cook for about 5 minutes until softened and translucent. Stir in the garlic and cook for another minute until fragrant.

Step 3: Combine Ingredients
Add the green beans and potatoes to the pot, then pour in the broth. Season with salt, pepper, smoked paprika, and red pepper flakes. If using, stir in the bacon or ham.

Step 4: Simmer Until Tender
Bring everything to a boil, then reduce the heat. Cover and let it simmer for 20–25 minutes, until the potatoes are fork-tender and the beans are fully cooked.

Step 5: Finish and Serve
Taste and adjust seasoning as needed. Sprinkle with fresh parsley before serving. Serve warm as a side dish or a light main meal.

 Result: A warm, rustic dish featuring tender potatoes, flavorful broth, and crisp-tender green beans—perfect for everyday dinners or special occasions.