Smothered Green Beans with Potatoes

Ingredients

For the Base:

• 2 pounds fresh green beans, trimmed and cut
• 2 pounds Yukon Gold potatoes, cubed
• 2 medium sweet onions, sliced
• 6 cloves garlic, thinly sliced
• 3 tablespoons olive oil
• 2 tablespoons butter
• 2 cups low-sodium chicken broth

For the Seasonings:

• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 2 sprigs fresh thyme
• 1 sprig fresh rosemary
• 1/4 teaspoon red pepper flakes (optional)

For Finishing:

• 2 tablespoons butter
• Fresh herbs for garnish
• Additional salt and pepper to taste

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Instructions

1. Prepare the Vegetables
   Begin by trimming and cutting the green beans to your liking. Cube the Yukon Gold potatoes in a uniform manner. Slice the onions and garlic with care, ensuring the slices are thin.

2. Start the Base
   In a large pot, warm the olive oil and melt the butter over a moderate heat. Once the butter has melted, add the sliced onions and cook until they turn translucent, taking care not to let them brown. Add the garlic and cook for an additional minute, stirring gently. Season the onions and garlic with salt and pepper to taste.

3. Layer and Cook
   Add the cubed potatoes to the pot, giving them a light seasoning. Place the green beans on top of the potatoes, and then add the fresh thyme and rosemary sprigs. Pour the chicken broth over the vegetables and bring the mixture to a gentle simmer. Cover the pot and allow it to cook for 25 to 30 minutes, refraining from stirring during this time.

4. Finish the Dish
   After the cooking time has elapsed, check the potatoes for tenderness. In the final 5 minutes, uncover the pot to allow the flavors to meld. Stir in the finishing butter, adjust the seasoning as needed, and garnish with fresh herbs. Add a pinch of additional salt and pepper if desired.

Serve hot and enjoy a dish full of heart and flavor!