STEAMED NEW POTATOES AND FRENCH BEANS WITH GARLIC (for four)
¾ pound French beans, trimmed
1 pound baby red potatoes (about 2 inches in diameter), scrubbed
2 tablespoons extra virgin olive oil
2 to 3 large garlic cloves (to taste), minced
salt and freshly ground black pepper, to taste
2 hard boiled eggs, diced (optional)
1.Steam the beans above 1 inch of boiling water for four to five minutes, until tender. Remove from the steamer and rinse with cold water. Set aside. Add the potatoes and steam for 10 to 15 minutes until tender.
2. Heat the oil over medium heat in a large, nonstick skillet. Add the garlic and cook for a minute or so until the garlic is fragrant. Stir in the beans and cook, stirring, for three minutes until quite tender and coated with oil (But still bright green).
3. Gently stir in the potatoes and add salt and pepper. Cook, stirring, until they begin to color lightly. Scatter the diced hard cooked eggs over the top, cover and turn heat to low. Cook another three minutes. Serve hot or warm.
NOTE: Because this dish can be served hot or warm, you can make it several hours ahead. The color of the beans will fade. The steamed beans and potatoes will keep for three or four days in the refrigerator.
from Martha Rose Schulman, The New York Times