I used a combination of small purple potatoes and tiny gold ones, but any small, new potatoes will do. Or, if you don’t have new potatoes, chop large potatoes into 3/4-inch cubes. But waxy new potatoes taste best in this and hold together better.
1 1/4poundgreen beanstrimmed and cut into 1 1/2 inch pieces
12ouncessmall new potatoeshalved
4-6cupsvegetable broth or “no-chicken” broth
freshly ground black pepperto taste
1/4teaspoonsmoked salt or liquid smoke
salt to taste(if using sodium-free broth)
In a large Dutch oven or saucepan, cook the onion until it begins to brown, adding a splash of water when necessary to keep it from sticking. Add the garlic and cook for another minute.
Add the green beans and the potatoes and then add enough broth to barely cover the potatoes. Add black pepper to taste, bring to a boil. Reduce heat to simmer and cover. Cook until potatoes are tender, about 15-20 minutes.
Add the smoked salt or Liquid Smoke and cook for another minute. Serve with slotted spoon to reserve broth for another use or serve in a bowl with a piece of cornbread for sopping up all the flavorful broth.