1 lb (450 g) fingerling or baby potatoes, sliced 1/2 inch (1 cm) thick

1 onion, finely chopped

2 tbsp unsalted butter

1 lb (450 g) green beans, trimmed and cut into 3 pieces

In a large non-stick or cast iron skillet over medium-high heat, brown the potatoes and onions in the butter for 10 minutes or until the potatoes are tender-crisp. Add the green beans. Cover and cook for 10 minutes or until the vegetables are tender, stirring frequently. Season with salt and pepper.

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