Thursday, November 30, 2017

Green Bean and Potato Sauté

Developed November, 2017. This is the ideal 'green vegetable + starch' side dish. Based on pantry ingredients, it's easy, quick, and cheap.
1 39-oz can green beans and whole potatoes (Hanover™ brand is good)
1/4 c shallots, thinly sliced
2 to 3 T chicken fat or other fat such as bacon, butter, or olive oil
1 t paprika
salt
Heat the fat in a 10-inch nonstick skillet until bubbling. Add the shallots and salt lightly. Fry with frequent stirring until soft but not colored. Drain the vegetables thoroughly, reserving the pack liquid. Add the green beans to the skillet, separate from the potatoes. As the beans are cooking, slice the potatoes thinly. After about five minutes, add the potatoes, season with paprika and salt, and continue cooking. After 10 minutes, add the reserved liquid bit by bit until about half has been added. Cook with frequent turning until most of the liquid has been lost and a pan sauce forms. Serves 3 to 4.

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