From the kitchen of AnnMarie Barkwell
1 large bag whole green beans, leave whole or cut in half
1 medium potato, quartered lengthwise, then sliced thin
Put beans & potato in a large skillet with a little water.
Cook veggies until tender.
Add:
1 tsp oil
1/2 tsp salt (or to taste)
1/4 tsp pepper
1 or 2 tsp parsley
1 tomato, cut into small pieces
Push veggies to side of pan.
Add:
1 or 2 tsp olive oil
1 clove garlic, minced
Cook garlic for 1 minute, then mix together with beans.
Season with additional salt & pepper if needed.
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