🥔 Great-Grandma’s Depression-Era Potato & Bean Skillet
🍲 Ingredients
4–5 medium potatoes, peeled and diced
1 cup dried beans (or 2 cups cooked/canned beans, drained)
1 small onion, chopped
2–3 cloves garlic (optional, but flavorful)
2 tbsp oil or a small chunk of butter/lard
Salt and pepper to taste
1 tsp paprika (optional, for extra flavor)
Water or broth as needed
👩🍳 Instructions
Cook the beans (if using dried):
Soak overnight, then simmer in water until tender (about 1–1.5 hours). Drain and set aside.
Cook the potatoes:
Place diced potatoes in a pot, cover with water, add a pinch of salt, and boil until just fork-tender. Drain.
Sauté the base:
In a large skillet or pot, heat oil or butter over medium heat.
Add chopped onion and cook until soft and slightly golden.
Stir in garlic (if using) and cook for 1 minute.
Combine everything:
Add the cooked potatoes and beans to the skillet.
Sprinkle with salt, pepper, and paprika.
Simmer together:
Add a splash of water or broth (just enough to keep it moist).
Cover and cook on low for 10–15 minutes so flavors blend.
Serve hot:
Mash slightly if you like a softer texture, or leave chunky.
💡 Tips (very “grandma-style”)
Add a little leftover meat (like sausage or bacon) if you have it—totally optional.
A splash of vinegar at the end gives it a nice tang.
Serve with bread to make it even more filling.
