Saturday, February 27, 2010

Smothered Green Beans & Potatoes

½ pd. Green beans
2 medium sized white potatoes
1 garlic clove
1 cayenne pepper pod (green)
2 teaspoons olive oil
1 teaspoon chicken bouillon (powdered)
Slice each green bean down the middle. Peel and cut potato into long slivers. Cut up peppers and garlic clove. Coat non-stick frying pan with the olive oil. Medium heat pan and spread potatoes on bottom of pan. Sprinkle chicken bouillon over potatoes and cover with an airtight lid. Allow potatoes to simmer or smother for 8 minutes. Turn potatoes lightly without mashing together. Cover potatoes with green beans, garlic, peppers and simmer on low heat allowing the steam trapped in the pan to cook the beans. Do not overcook. Beans should still be bright green when ready. Serve as a side dish with salmon or chicken breast.

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