Green Beans and Petite Reds

By jenlin

Ingredients

• Nonstick cooking spray
• 1 pound fresh green beans, trimmed
• 1 pound tiny new potatoes, quartered
• 1 cup chopped onion (1 large)
• 1/4 cup water
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 cup light mayonnaise or salad dressing
• 1/4 cup fat-free sour cream
• 1 - 2 tablespoons fat-free milk
• 1 tablespoon Dijon-style mustard
• 1 tablespoon lemon juice
• 1/2 teaspoon dried tarragon, crushed
• 1/4 teaspoon salt
• Ground black pepper

Preparation

Step 1

Coat a 3 1/2- or 4-quart slow cooker with cooking spray. In the prepared cooker combine beans, potatoes, onion, potatoes, the water, 1/4 teaspoon salt, and pepper.

Cover and cook on low-heat setting for 4 hours or on high-heat setting for 2 hours.

Meanwhile, for sauce, in a small bowl whisk together mayonnaise, sour cream, milk, mustard, lemon juice, tarragon, and 1/4 teaspoon salt. Cover with plastic wrap and chill until needed.

To serve, stir the sauce into mixture in cooker, tossing until vegetables are coated. Sprinkle with additional pepper.