Boiled green beens with purple potatoes recipe

This is one of the simplest veggie sides that I've made in a long time, but I loved the colors. That's one of my favorite changes to the farmers' market in the last few weeks. For so long it was tables and tables filled with all kinds of green things (various kinds of greens, lettuce, herbs, potted plants, peas, etc.). But that's all changing now with the arrival of tomatoes, squash, various kinds of potatoes, onions, berries, and peaches (just to name a few!). When I stopped by the Cinzori Farms stand for some potatoes, I knew I wanted the purple ones. The woman manning the stand that day said that she had purple-skinned ones, as well as ones that also have purple flesh. Did she even have to ask? These went perfectly with green and yellow beans (these are from my CSA share, and they only had a few yellow beans ready).

Boiled green beans with purple potatoes

(Printable version)

6 small purple potatoes (about 2 1/2" diameter), halved or quartered

1 lb. green beans (with yellow mixed in, if you wish), ends snapped off

1 Tbsp butter

salt and pepper to taste

Bring a medium pot of salted water to a boil. Add potatoes, cover pot, and let boil until they begin to get tender, but aren't cooked through (10-15 min, depending on the size of your potatoes). Add beans and continue to cook until beans and potatoes are tender (another 5-10 min). Drain and season with butter, salt, and pepper (or your favorite seasonings). Serves 3.

Simple and delicious. This is summer at its finest.