about 2 cups of sliced baby potatoes. 2 pounds of fresh green beans with the stems removed. 6 Cover with a tight-fitting lid and simmer for 15 minutes. Add the remaining ingredients, stirring until the paprika is well combined. In a large saucepan, steam the green beans and potatoes for 8 minutes, or until the potatoes are tender. Preparation. 4 tbs of extra virgin olive oil. DIRECTIONS In pot cover green beans with water and boil till tender with potatoes and bacon (or ham hock); drain. 5 shallots quarter sliced. Toss the green beans into the pot, stirring them with a wooden spoon to coat well with the pork fat. The green beans should sit on top and will steam/cook while the potatoes cook in the liquid. Preheat the oven to 350* Place all the ingredients into a large bowl and toss to combine. 4 garlic cloves minced. Remember ham hocks take a little longer than green beans, so if you use a ham hock, boil it first till tender then add the rest and cook. Cook over medium-low heat, covered tightly, for approximately 30 minutes, or until the beans are half done. 1/2 tsp of salt plus more to taste. While the beans are cooking, peel a center strip from each new potato with a potato peeler. Add the stock and House Seasoning. Transfer to a medium serving bowl. 7 Remove the lid and add the sea salt, black pepper, apple cider vinegar, Dijon mustard, and cannellini beans. Add your favorite seasoning (I like butter, salt, and pepper).
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