Bean & Potato Skillet
This is sort of a gloopy vegetable hash, which I have made a couple of times this week already, as we have dug up our first potatoes and the beans are still churning them out to the point that we are at a loss as to what to do with them all. Next year, I think we will plant one-third as many. The pole beans are crazy compared to the bush beans. Normally my go-to bean dish is this one, but our tomatoes are just starting to ripen, and I don't have gobs of them to throw around so I had to come up with something tomato-less. But with potatoes, which we now have in abundance.
2 to 4 servings, 1 hour prep time 500 grams
- (1 pound) potatoes
- 500 grams (1 pound) green beans
- 1 teaspoon salt
- 1 large onion
- 2 to 3 tablespoons mild vegetable oil
- 1 teaspoon fennel seed, ground
- 1 teaspoon sweet or smoked paprika
- 2 to 3 cloves of garlic
Wash and cut the potatoes into bite-sized pieces. Put them in a pot with the salt, and water to cover generously. Bring to a boil and boil for about 10 minutes. Wash and trim the beans, and cut them in bite-sized pieces. Add them to the potatoes when they have cooked for about 5 minutes, and continue cooking for a further 5 minutes (i.e. until the potatoes have boiled for 10 minutes.) While the beans cook, peel and chop the onion fairly coarsely. Heat the oil in a large skillet and begin gently sautéing the onion. Drain the beans and potatoes and add them to the skillet. Season with the fennel seed and paprika. Cook for about 20 minutes over medium-high heat, turning and mixing regularly, until everything is well amalgamated and slightly browned in spots. Meanwhile, peel and mince the garlic. Mix in the garlic about 5 minutes before the dish is done, then have at it.
- Jennifer Sanders, Seasonal Ontario Food blogger
For more inspiring, local recipes visit Jennifer Sanders' Blog, Seasonal Ontario Food.