Herbed Potatoes with Green Beans

You say beef, I say green beans.  It just happens.  I don't know why.  

And a recipe that marries green beans with herbed potatoes in a skillet dressed in olive oil?  

Be still my heart...

What's In It:

2 med. Yukon Gold potatoes, cut into 1/4" slices

6 tbs. olive oil

3 tbs. red wine vinegar

1 tbs. Dijon mustard

1/2 lb. green beans, stemmed and popped (Or, for those of you who do not inhabit the Southern United States ...trimmed and cut into 2-inch pieces)

1 shallot, minced

2 tbs. fresh parsley, minced

2 tbs. fresh dill, minced

Salt and pepper to taste

How To Make It:

In large bowl, toss potatoes with 1 tbs. olive oil.  Wrap tightly with plastic wrap and microwave 4 to 7 minutes, until potatoes are translucent.  (Shake bowl every 2 to 3 minutes to redistribute.)  Drain well.

Combine vinegar and mustard in medium bowl.  Add 5 tbs. olive oil and mix well. Set aside.  

In large skillet, cook potatoes and green beans over medium heat 5 minutes, or until brown and tender. Remove from heat.

Stir in vinegar/mustard mixture, shallots, parsley, and dill. Salt and pepper, to taste.

Serve immediately.

Adapted from a recipe found in "Cook's Country"

Herb-infused Green Beans with Onion

Here in the south, some of us like to cook a green bean until it is but a shadow of it's former self.  When scooped out of the crock pot or Dutch oven used for the massacre, they emerge a kind of army-green rather than the rich, bright green we think of as green-bean-green.  More often than not, small potatoes and large chunks of meat accompany these beans.  This is comfort food, southern style.
Green beans, though, are versatile.  They can provide warm comfort on cold winter evenings or a bright crunch when paired with lighter fare.  And, no matter how I prepare them, I always mix in some onion.  This recipe calls for red onion which is part of what gives this dish it's zesty flavor.  I serve these beans with fish and chicken and often use leftovers to top off a dinner salad.  Play with the herbs, make it your own.  Once you've got the herbs down, you might even add mushrooms.  Wouldn't that be fancy?
This recipe does call for some advance preparation as the dressing takes a few days to infuse.  But, if you forget, that's okay.  You can find several varieties of herb-infused vinegar at the market, as well.

What's In It:

For the salad:
1/2 large red onion, thinly sliced (Use a mandolin if you have one, but be careful!)
1/3 c. extra virgin olive oil
1/4 c. herb-infused vinegar (Recipe to follow)
Salt & Pepper to taste (Fresh ground, please.  Always fresh ground)
2 cloves garlic, crushed
2 lb. fresh green beans, with ends (and only ends) trimmed (Cutting or breaking these beans will result in a less crisp texture.)

For the dressing:
2 c. wine vinegar (Red or white)
1 c. fresh herbs (Oregano, thyme, and garlic are a good combination.  Throw in a bay leaf for more flavor.  You can use any herbs you like, but keep in mind that rosemary and basil can be overpowering so you may want to use less.)


How To Make It:
Note:  It takes time for this dressing to infuse.  Initially, you will want to make it about three weeks before you plan to serve the salad.


Let's make the dressing!
Pour 2 c. wine vinegar into a clean glass jar and add 1 cup herbs of your choice.  Seal loosely and allow to sit in an area away from direct light.  Taste after two weeks.  If herb flavor isn't strong enough, allow to sit for a few more days.  When the vinegar is flavored sufficiently, strain into another jar.  May store for up to 1 year.

Let's make the salad!
Place a large pot of water on the stove over high heat.
Place sliced onions in a colander over the sink.
Stir next 4 ingredients together in a small bowl, until combined.  Set aside.
When water boils, add beans.
Cover and cook for 5 to 10 minutes or just until beans are bright green (Do not overcook!)
Pour beans over onions in colander, rinsing under cold running water.  Drain well.
Pour beans and onions into large zip-loc bag.
Pour in dressing and mix.
Chill for at least 4 hours or overnight, shaking occasionally.
Serve cold.