Ingredients:
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2 lbs fresh green beans, trimmed
2 Russet potatoes diced in 1 inch cubes
1/2 onion diced
2 Tbsp minced garlic
1 tsp EVOO to coat bottom of pan
1/2 c vegetable stock (may use chicken stock or water)
1 tsp Paul Prudehome’s vegetable magic
1/2 tsp onion powder