Bacon - Applewood bacon, cut into small dice, and fried crisp. Reserve 3 tablespoon of the bacon fat to saute potatoes and ...

4. Place the potatoes, green beans and water in a saucepan, along with the toasted spices. Cover and cook on low heat for 10–12 minutes. 5. Just before serving, squeeze over some fresh lemon juice and ...

Bake the potatoes for 1½ hours ... Place a lid on the pan, turn down the heat and cook for 3–4 minutes, stirring halfway through. Stir in the beans and cumin, cover and cook until the stalks ...

Broad beans are at their best from the end of May through to mid-July, when the pods are pale green and soft and the beans are still small. Only brief steaming or cooking is required when broad ...

while the potatoes and green beans are roasted to perfection. Everything is cooked on a single sheet pan, making cleanup a breeze. This dish is a delicious and balanced meal that the whole family will ...

Cook to reduce the liquid by half ... To serve: Ladle spoonfuls of the mashed potato onto four serving dishes. Top with the panfried kidneys and add blanched green beans. Sprinkle with the gremolata.

Mix and cook for 8 to 10 minutes on medium heat. Add the green beans and potatoes and cook for a few more minutes. Thereafter add tomatoes and cook for another 5 minutes stirring occasionally.

Much to the chagrin of my friends, I call this Hot Bean Season ... more potatoes won’t harm this dish. If you don’t like kale, replace it with raw spinach, chard, mustard greens, or collards.