Ingredients:
3 pounds fresh green beans
2 cups chicken broth, plus more if needed
2 to 3 teaspoons House Seasoning, *recipe follows*
12 small red potatoes
1 onion, cut into slivers
1/2 stick unsalted butter, sliced
*House Seasoning*
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.
Directions:
Remove the ends from the beans. Snap the beans in 2 pieces, place into a colander, wash, and set aside to drain.
Melt butter in the bottom of a stock pot. Toss the green beans into the pot, stirring them with a spoon to coat well with the butter. Add the broth and House Seasoning. Cook over medium-low heat, covered tightly, for approximately 30 minutes, or until the beans are half done. 
While the beans are cooking, peel a center strip from each new potato with a potato peeler. At the end of 30 minutes, add the potatoes and onion to the beans; add 1/4 cup more broth, if needed. Cook, covered tightly, until the potatoes are tender, approximately 25 to 30 minutes, periodically checking the pot to make sure a small amount of liquid remains. When the potatoes are tender, tilt the lid slightly, off to the side of the pot, and continue to cook until the green beans are wilted, approximately 15 minutes. While cooking, add more butter and seasoning to taste.
I must give full credit for the awesome recipe to Paula Deen over at the Food Network!
