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Fresh snapped green beans & potatoes



2 lbs contemporary green beans, trimmed

2 Russet potatoes diced in 1 inch cubes

1/2 onion diced

2 Tbsp minced garlic

1 tsp EVOO to coat backside of pan

1/2 c vegetable inventory (could use rooster inventory or water)

1 tsp Paul Prudehome’s vegetable magic

1/2 tsp onion powder