Lemon Herb Green Beans and Red Potatoes

By Hklbrries

"Any variety of green bean works wonderfully well with this recipe, especially heirlooms such as 'Kentucky Wonder,' 'Blue Lake Bush,' or 'Rattlesnake Pole.'"

Ingredients

• 3 red potatoes, cubed (about 3 to 3 1/2 cups)
• 1 pound fresh green beans, cut into 2-inch pieces
• 1 tbsp olive oil
• 1 tbsp butter
• 2 garlic cloves, minced
• 1 tbsp snipped fresh rosemary
• 1 tsp snipped fresh thyme, or 1/2 tsp dried
• 1 tbsp fresh lemon juice
• Salt, to taste
• Pepper, to taste

Preparation

Step 1

In a large saucepan, bring 1 1/2 cups water to a boil. Add potatoes and reduce heat to low; cover and simmer 7 minutes. Add green beans and continue simmering for another 5 to 8 minutes, or until potatoes are tender. Drain and place in a serving bowl.

Meanwhile, in a small skillet, heat olive oil and butter until melted. Add garlic, rosemary and thyme. Saute, stirring constantly, for 2 minutes, or until garlic is soft. Stir in lemon juice and remove from heat. Pour mixture over green beans and potatoes and toss to coat vegetables. Add salt and pepper to taste.