GREEN BEAN AND POTATO RAGOUT

1 ounce pancetta or 3 slices bacon, coarsely chopped*
2 tablespoons extra-virgin olive oil
2 cloves garlic, minced
1/2 yellow onion, minced
1 1/2 pounds green beans or a mixture of green and yellow, trimmed
3 to 4 cups water
1 tablespoons fresh winter savory leaves (optional)
1/2 pound small red potatoes or Yukon gold potatoes, scrubbed, unpeeled
Salt to taste
1 teaspoon freshly ground black pepper

In heavy-bottomed saucepan, heat pancetta or bacon in olive oil over medium heat until it begins to render fat.

Add garlic and onion; saute until translucent, 3-4 minutes.

Add beans and cook, stirring, 2-3 minutes.

Add water and, if using, savory; bring to boil. Reduce heat to low, cover and cook until beans are tender but not falling apart, about 15 minutes.

Add potatoes and cook 20-30 minutes, checking pan intermittently to see if vegetables are done. Ideally, potatoes and beans should both be meltingly tender, but potatoes should still hold their shape somewhat, while beans should be almost falling apart and easily cut with a wooden spoon.

Add salt and pepper. Remove to serving dish and serve hot.

*Pancetta is an Italian bacon-like product that is cured with salt and spices, but not smoked. It's sold at Italian markets and some supermarkets.

Yield: 4-6 servings
Source: The Foods and Flavors of Haute Provence by Georgeanne Brennan