Fingerling Potatoes and Green Beans

Its a blustery day so we decided to warm up with a warm comfort food.  This adaptation of boiled potatoes and green beans was quick and easy, with just simply things I had on stock in the pantry (I'm in desperate need to go to the grocery now).  The girls and I had 2 helpings each and are now feeling warm again and ready to have fun on this fall afternoon.

Prep Time: 15 minutes Cook Time: 15 minutes

Ingredients

1 tablespoon olive oil

1 large onion, chopped

3 cloves garlic, minced 

1 1/2 pound frozen green beans

1 pound fingerling potatoes cut into ~ 2 inch slices

1/2 pound mushrooms sliced

6 cups chicken broth or vegetable broth

1/4-1/2 teaspoon freshly ground black pepper, to taste

1/4-1/2 teaspoon salt to taste (if using sodium-free broth)

In a large Dutch oven or saucepan, cook the mushrooms and onion until tender, 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.

As a note: I added some diced ham to the girls since they are such meat lovers.