Yellow Wax Beans with Potatoes and Garlic
The season for fresh vegetables and fruits has begun, and first on the list are the vibrant green and yellow beans paired with tender new potatoes.
This dish is based on my grandmother's and mother's traditional recipe, now passed down to me. It's a classic way to prepare beans, with another version featuring sour cream recipe.
Peel and wash the new potatoes.
Snap the ends and remove strings from the beans; break into preferred sizes. Rinse well and place in a large pot.
Add potatoes, cut into medium-sized pieces. Pour in enough water to cover and bring to a boil.
Once boiling, lower the heat and simmer for 30-40 minutes, until the beans and potatoes are tender.
While the potatoes and beans are boiling, do the following:
- Mince the garlic, mixing it with a few tablespoons of water and salt.
- Sauté the finely chopped onion in a little sunflower oil.
Once browned, add butter and immediately turn off the heat. Stir until the butter is fully melted.
Drain the cooked beans and potatoes, then add the chopped dill, minced garlic, sautéed onion, melted butter, and salt. Stir well.
Serve hot and fresh, either on its own or as a side dish.
Enjoy your meal!
