Prep Time: 10mins

Cook Time: 25mins

Total Time: 35 mins

Ingredients:

• 1 pound fresh green beans, washed and trimmed
• 4 medium-sized potatoes, peeled and cubed
• 2 tablespoons butter or olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 teaspoon salt (adjust to taste)
• 1/4 teaspoon black pepper (adjust to taste)
• 1/2 teaspoon all purpose seasoning
• 1/2 tsp vegetable seasoning
• 1 cup chicken or vegetable broth (or water)
• 1/2 small red pepper (minced)

Directions:

• In a large skillet or pan, melt the butter and the olive oil over medium heat. (You can add in the butter later on if you prefer like I did, it doesn’t matter when you do.)
• Add the chopped onion, red pepper and minced garlic. Sauté for a few minutes until they become fragrant and translucent. 
  
• Add the cubed potatoes along with the chicken/vegetable stock to cook for about 8 mins and cover the pot. 

• Now add the green beans to the pan. I added the butter at this point also.Sauté for a few more minutes, stirring occasionally.

• Season with salt, black pepper, all purpose and vegetable seasoning. Stir well to coat the vegetables with the seasonings.
• Cover the pan and reduce the heat to low. Let it simmer for about 15-20 minutes or until the potatoes and green beans are tender. Be sure to check and stir occasionally to prevent sticking.
• Once the vegetables are tender and the liquid has reduced, remove from heat.
• Serve your green beans and potatoes as a side dish with your favorite main course.

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