Beans and Potatos for Dinner

I would like to share with you my favorite early summer recipe.  It is so simple and I love it soooo much.  It is so hard to patient for the first green beans of the season.  But once they're here, Oh man, I have to make this right away.

There are three simple ingredients.  Ok, four if you count butter. 
1. Butter
2. Potatos
3.Green Beans
4. Mustard

I prefer to use a cast iron pan, but I am sure any pan will do.  First melt about three tablespoons butter in the pan.  This works best with lots of butter.  Meanwhile, cut up the potatoes into small pieces.  The smaller the pieces, the faster it cooks.

 Add them to the pan and mix it around to make sure all potatoes are covered in butter.  (note: you can add diced onion here if you want, it is equally delicious)  Cover the pan and let it cook over medium heat.  Now, prep your green beans.  I like to cut them in half.  They are easier to eat with the small potatoes.  After about 5 minutes, add the beans, then cover again.

 About every five minutes, check the potatoes and give the whole pan a stir.  The point is to get it nice and brown on all sides and to cook the potatoes through.  Once the potatoes are cooked all the way through, turn the burner off and get ready to add the final ingredient.

 Mustard!

 I have the great benefit of having a wonderful farmers market where I can get things like the fingerling potatoes and the purple and yellow beans that you see.  I also can get this amazing homemade mustard.  It is a family tradition from the lady I buy it from and it is delicious.  If you do not have a source for good homemade mustard, any good mustard would do, just not yellow mustard.

I slather the beans and potatoes in this mustard.  Use how much you want depending on your taste.  I use 1/4 cup, you may want less.  Just try a bit and give it a taste.

And that's it!  I hope you enjoy it as much as we do.