On 1/1/2017 6:49 PM, l not -l wrote:
> On 23-Dec-2016, koko > wrote:
>
>> Green beans with potatoes dressed with a mustard-shallot vinaigrette.
>> Travels well and is great at room temperature.
>>
>> So yummy,
>
> Looked good enough to eat; so, I will. I'm waiting for the roasted chicken
> to finish before dinner is served. However, it's the cooks duty to taste
> before serving. I've had several tastings of the potato/green-bean dish and
> it is YUMMY!. I made a couple of alterations to accommodate items on-hand.
> For potatoes I used Sunrise Medley One-Bite potatoes and substituted rice
> vinegar for the white wine vinegar.
>
> http://www.tastefulselections.com/pr...#SunriseMedley
>
>
I'm not even talking about Campbell's bean casserole here... I recall a
dish that calls for fresh green string beans. And new potatoes, boiled.

It's a southern US dish, served smothered with a simple white sauce made
with butter or some sort of fat. I believe it's called "creamers [the
potatoes] and beans", although I can't find a current reference for it.
My mother introduced me to the dish when I came to visit in the early
90's. We were grocery shopping together and she said "Oh, we need to
make creamers & beans!" Uh, what? We need to buy some new potatoes and
fresh string beans. Okay.

I wasn't impressed by the dish then, and am not likely to be impressed
by potatoes and beans again.

Jill