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Green Bean And Potato Side Dish

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CATEGORY CUISINE TAG YIELD
Grains Chicago 4 Servings

INGREDIENTS

1/2 lb Green beans, stem ends
removed 2" pieces
1 Russet potato, 4 to 5
ounces peeled diced
1 T Salt
1 Clove garlic, peeled and
chopped
2 t Garlic, minced
1 Onion, about 4 ounces
peeled cut into thin
slices
4 Sprigs fresh oregano
1 T Fresh oregano, chopped
2 T Olive oil
2 t Sherry vinegar
Freshly ground black pepper

INSTRUCTIONS

Fill a medium saucepan halfway with water and bring to a boil. Add the
diced potatoes, salt and chopped garlic. Simmer for 5 minutes.  Add the
onion slices, oregano sprigs and green beans. Simmer until  beans are
soft but not mushy, 8 to 10 minutes. Drain into a colander.  (Recipe
may be done ahead to this point; refrigerate until needed.)  Heat olive
oil in a saute pan. Add drained vegetables, minced garlic,  chopped
oregano, sherry vinegar and salt and pepper to taste. Toss  until
heated through and serve with roast lamb, pork or beef.  William Rice,
Chicago Tribune Magazine 4/12/98  Typed and Busted by
Carriej999@AOL.com 4/98  Recipe by: "Chez Nous" by Lydie Marshall
Posted to MC-Recipe Digest by Carriej999 <Carriej999@aol.com> on Apr
19, 1998

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