Here's this week's recipe, again courtesy Carey Smith Moorman:
Beans and Taters
Chop and fry 3-4 medium onions, and one bulb of garlic/handful of garlic scapes, in 1 Tbsp. of olive oil. Add 2 quarts yukon gold potatoes, washed and chopped, along with one cube of bouillon and two cups of water. Bring to a boil, then simmer lightly until potatoes are soft. Add 1 pound green beans, snapped. Cook additional 5 minutes. Salt, pepper, and otherwise season to taste.