Market Recipe: Smothered Green Beans & Potatoes

Smothered Green Beans & Potatoes
by Market Chef Maggie Perkins
Serves 2

1 T Texas Hill Country Olive Company jalapeño-infused olive oil
2 teaspoons toasted sesame oil, separate
 1/2 small yellow onion, sliced into thin half moons, separated (Manheim Gardens & Byccombe Farm)
1 stalk green garlic, minced (Gray Gardens)
4-5 baby new potatoes, sliced thinly (JBG)
1 pint young green beans, trimmed and sliced in half (JBG)
3 large basil leaves, whole (JBG)
Soy sauce, to taste

In a skillet over medium heat, bring olive oil and 1 teaspoon toasted sesame oil to a shimmer. Add onion and garlic. Stirring frequently, cook until slightly limp. Add potatoes, combining well. Allow to cook until potatoes brown on one side, then toss to turn. Add green beans and toss well. Tuck basil leaves into vegetables and season with a scant half teaspoon of soy sauce, to taste. Continue cooking over medium heat until vegetables are fully cooked (about 10 minutes), stirring only to keep from sticking. Remove basil leaves before serving.