2 Tbs (30 ml) butter
1/2 cup (125 ml) chopped onion
1 lb (450 g) green beans (haricots), ends nipped and cut into 1 in (3 cm) pieces
4 medium potatoes, peeled and cut into 1/4 in (5 mm) slices
1/2 cup (125 ml) chicken broth or water
1/2 tsp (2 ml) dried oregano
Salt and freshly ground black pepper to taste

Melt the butter in a large saucepan over medium heat. Saute the onions until limp, and add the beans, stirring to combine. Arrange the potato slices on top of the beans. Pour in the chicken broth and sprinkle with the oregano, salt, and pepper. Cover and reduce the heat. Simmer 15 to 20 minutes, until the vegetables are tender. Serves 4 to 6.