Green Beans With Potatoes and Garlic
Adapted from Martha Rose Shulman
Serves 4

3/4 pound green beans, trimmed and broken in half
1 pound red waxy potatoes, scrubbed and cut in 2-inch wedges
2 tablespoons extra virgin olive oil
2 to 3 large garlic cloves (to taste), minced
Salt and freshly ground pepper to taste
2 hardboiled eggs, diced (optional)

Steam the green beans above 1 inch of boiling water for four to five minutes until tender. Remove from the steamer, and rinse with cold water. Set aside. Add the potatoes, and steam for 10 to 15 minutes or until very tender.

Heat the oil over medium heat in a large, nonstick skillet. Add the garlic, and cook for a minute or so until the garlic is fragrant. Stir in the beans and cook, stirring, for three minutes until quite tender and coated with oil (but still bright green).

Gently stir in the potatoes, and add salt and pepper (to taste). Add red pepper if you want a little more heat. Cook, stirring, until they begin to color lightly. Scatter the diced hard-boiled eggs over the top, cover and turn heat to low. Cook another three - five minutes. Serve hot or warm.

Advance preparation: Because this dish is good at room temperature or hot, you can make it several hours ahead. The color of the beans will fade. The steamed green beans and potatoes will keep for three or four days in the refrigerator.