Buttered Beans and Potatoes

4 red skinned potatoes, diced small

1 lb fresh beans/peas ( 1 variety or a mix)

½ cup butter

2 cups chicken stock

1 tsp fresh thyme

1 tsp salt

½ tsp black pepper

Directions:

1. Cook diced potatoes in a pot with plenty of water. When done, strain and spread out on a plate or tray. Put in refrigerator.
2. In a small pot melt butter. Add fresh beans/peas and cook for 5 mins.
3. Add enough chicken stock to not quite cover beans/peas.
4. Add thyme, salt and pepper. Bring beans to a simmer.
5. Cook till beans/peas are done 10-15 minutes. Add potatoes.
6. Adjust seasoning, if necessary.

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