Ingredients

The following ingredients have 4 Servings
  • 1 large onion (chopped or thinly sliced)
  • 2 cloves garlic (minced or pressed)
  • 1 1/4 pound green beans (trimmed and cut into 1 1/2 inch pieces)
  • 12 ounces small new potatoes (halved)
  • 4-6 cups vegetable broth or “no-chicken” broth
  • freshly ground black pepper (to taste)
  • 1/4 teaspoon smoked salt or liquid smoke
  • salt to taste ((if using sodium-free broth))

Instruction

  • In a large Dutch oven or saucepan, cook the onion until it begins to brown, adding a splash of water when necessary to keep it from sticking. Add the garlic and cook for another minute.
  • Add the green beans and the potatoes and then add enough broth to barely cover the potatoes. Add black pepper to taste, bring to a boil. Reduce heat to simmer and cover. Cook until potatoes are tender, about 15-20 minutes.
  • Add the smoked salt or Liquid Smoke and cook for another minute. Serve with slotted spoon to reserve broth for another use or serve in a bowl with a piece of cornbread for sopping up all the flavorful broth.