With more green and yellow beans being produced in the garden, it was time to do some picking. Previously I had picked about 15 cups of beans and blanched 12 of these cups to freeze for future meals. After picking a few pounds of beans today I had to give some thought to what I would do with these beans. I had seen recipes in the July/August Nutrition Action Health newsletter of which one combines potatoes and green beans. This was a good option for using garden beans. The recipe turned out well. I like to mix the oil vinegar dressing with the potatoes and beans while the vegetables are warm. The dressing seems to stick to the warm potatoes and beans. I prefer this recipe to one that is cream based. For the mustard in the dressing I used a dill mustard. The addition of dill to add to the flavour was a good choice.
1 pound of potatoes, cut into small cubes
1 pound of green and yellow beans, cut into small pieces
1 tbsp mustard, grainy or flavoured preferred
2 tbsp oil
1 tbsp red wine vinegar
salt and pepper to taste
In a medium to large pot bring potatoes cover with cold water to a boil. Reduce to medium heat and gently boil them with the lid partly off for ten minutes until also tender. Add the beans, turn the temperature up to get the mixture to a gentle boil and then reduce the heat to medium. Cook for four to five minutes. Drain in a colander. Pour some cold water over the beans and potatoes to partly cool them down. Set aside for a few minutes.
In a medium size serving bowl, mix the mustard, oil, vinegar and salt and pepper. Add the potatoes and beans and combine so that the vegetables are coated with the dressing. Serves 5 to 6.