Place the green beans in the same large bowl you used for the potatoes, no need to wipe it out first. Add 1/2 tablespoon (about 1 1/2 teaspoons) oil, 1/4 teaspoon salt and 1/4 teaspoon of pepper.

At the end of 30 minutes, add the potatoes and onion to the beans; add 1/4 cup more broth, if needed. Cook, covered tightly, until potatoes are tender, about 25 to 30 minutes.

Smothered Green Beans and Potatoes Serves 4-6. Recipe is by Teresa B. Day. 1 tablespoon bacon grease or 3-4 strips bacon, chopped 1 small onion, finely chopped 2 cloves garlic, minced ...

3 tablespoons chopped fresh herbs or parsley Preheat oven to 400 degrees. Spread the potatoes, garlic and green beans in a large baking dish and drizzle with the olive oil, turning to coat well.

About 3/4 cup barbecue sauce, at room temperature Preheat the oven to 400 degrees. Put the potatoes on a rimmed baking sheet lined with aluminum foil. Place in the oven. Set a timer for 60 minutes ...

Slide the green bans over to the side of the sheet pan, and place the fish in the center. Roast until the potatoes are lightly browned and the fish flakes but is still moist, about 14- 15 minutes.

1. Preheat oven to 300 F. 2. Slice onion into strips and sauté in 1 tablespoon olive oil and butter over medium-low heat until tender and brown, but not burned, about 20 minutes. 3. Add kale and ...