Thoroughly scrub potatoes with a brush. Cut the larger potatoes into half so that the halves are about 1-1/2 inches thick. Wash the green beans. Snap off the ends and, if there is one, pull off the string with one of the ends. Cut the beans into 1-1/2 inch lengths. Put the beans and potatoes in a large pot and cover with water. Add 1 teaspoon of salt. Cook about twenty minutes until the beans and potatoes are barely tender. Pour the water off the beans. Put 2 to 3 tablespoons of butter in the beans. Salt and pepper to taste. Heat briefly tossing beans and potatoes in butter, salt and pepper. Turn off heat and put lid back on pot for about 5 minutes.
© 1997, 1998, 1999, 2003 Portia Isaacson Bass and Veta Leigh. All rights reserved.