2 T Vegan margarine
1/2 cup onion, chopped
1 t garlic, minced
1 1/2 pound fingerling potatoes, scrubbed and left whole
12 oz fresh green beans, trimmed and snapped
1 cup vegetable stock, low sodium
1 cup water
1/8 t ground black pepper, or to taste
1 T Vegan margarine to finish the dish
Spoon Mage™ Notes:
I use Earth Balance margarine with soy as it adds the satiny appearance ordinarily achieved only with butter.
Use your favorite baby potatoes in either red or white.
Frozen cut green beans work well, but it is so mindfully fun to snap fresh beans!
If you are not Vegan, you may choose to enjoy this dish just as it is or replace the margarine with butter and the vegetable stock with chicken stock. The use of garlic and stock eliminates the need for the traditional bacon no matter which way you make the dish.
In a large pot, melt the margarine over medium heat. Add the onion and sauté, stirring frequently, until the onion is softened.
Add the garlic and stir for 2 minutes.
Add the potatoes, green beans, stock, water, and ground black pepper.
Bring to a simmer, cover, and cook for 30-40 minutes. Stir gently a few times.
Check the potatoes and green beans with a fork. If they are easily pierced, they are done.
Drain most of the water and stock from the pan, leaving only a few tablespoons to keep things moistened.
Add a dollop of Vegan margarine to the pot and stir. Taste and adjust seasoning with pepper and, if you use it, salt.
Recover, and let it sit off heat while you get everything else on the table.