This recipe is a favorite from childhood, often served at Sunday dinners when roast beef was on the menu. My gram or mom both served this side dish.
It also goes well with a pork roast or roast chicken, but somehow the beef flavor in the sauce seems the tastiest to me.
Many of my gram's handwritten recipes give directions and ingredients, but not with exact measurements, like this recipe, so you have to estimate how many beans and potatoes you'll need for the number of people served.
I estimate a third to a half a cup of beans and half a cup of cubed potatoes per person.
Gram had a garden so used fresh green beans. I still remember picking beans with her, then sitting on the porch to snip the tops and snap them in smaller pieces. I've used both fresh and frozen green beans for this recipe.
It's an alternative to mashed potatoes, and cooks the veggies, potatoes and gravy in one pot!
Green Beans and Potato Gravy
fresh green beans, cut in half or thirds, or frozen can be used
peeled and cubed potatoes
salt and pepper
pan drippings from meat
Start cooking beans first in water. Peel and cube a potato or two and add to green beans about the last 10 minutes of cooking. Simmer until done - fork tender. With a slotted spoon remove beans and potatoes to a serving bowl. Cover and keep warm.
Thicken the water by first blending a tablespoon or two of flour with cold water in a cup, then adding the mixture to the beans and potato water. Stir gently to blend all together, cooking until the sauce thickens. Add drippings or juices from the meat you're cooking, and a tablespoon or two of butter, stirring to blend. Salt and pepper to taste.
Pour over vegetables in the bowl and gently mix before serving.
Estimated cost: .20 cents per serving or less.