Serves 4

You can also use regular potato or sweet potato for this dish. If you do not work quickly Sweet potatoes can be tricky in that the color turns unappetizing. They are, however, very tasty served in this way.  

2              cups cubed cooked squash or pumpkin or 1  large white or yellow sweet 

                                  potato, whole with skin

1              pound green beans

4              tablespoons olive oil

1              clove garlic

1              bay leaf

1              white sweet potato

1              tablespoon cider vinegar

2              tablespoons all-purpose flour

½ to 1     teaspoon coarse salt

 ¼             teaspoon white ground pepper to taste

* Look online for the Krisk bean slicer, not very expensive at all and makes the job so easy you will use it often.

1.  Peel and cube the squash or scrub the sweet potato and put it in a pot, unpeeled.  Cover with cold water and cover the pot.  Bring to a boil, and reduce the heat to medium –low.  Simmer until the squash or potato is easily pierced with a fork. Drain and set aside.

2. While the potato is cooking, trim the beans of their stems and rinse.  Slice each bean lengthwise, from one end to the other so that you have 2 to 4 long slices.   If using, quickly peel the potato and cut into rough cubes.

3.  In a large skillet, heat the olive oil over medium heat.   Add the garlic and bay leaf. When the garlic is golden remove the garlic and the bay leaf.  Toss in the green beans, turning to coat them in the garlic oil.  Add the potato cubes, turning them as well. 

4.  Sprinkle the flour over the beans and potatoes, turning to coat with the flour.  Drizzle the vinegar over and turn everything and season with the salt and pepper. Serve immediately or at room temperature.