Not one sliver of pie survived the afternoon surge of snackers.
That's a shame. So you don't have no pie. 
Kee-rectum-oondo!
I ain't got no pie.
I also ain't got no stomach room for pie, neither!
Ron is your green beans and potatoes recipe a secret?
No, it isn't. It's more of a "procedure" than a recipe.
Take one large can of Del Monte (or other brand) green beans.
Open and drain.
Fill can with water and drain again.
Re-fill can with water and allow beans to soak 10 minutes.
Meanwhile, put approximately 1/4" of water in a pan. Add preferred seasoning. I use a ham seasoning (flavors like smoked ham).
Drain beans from can and pour the beans into the pan. Pour about 1/4 cup of Canola oil over beans.
Turn stovetop burner on high and allow water to reach a boil. Then turn stovetop burner to low and cover pan.
Stir every 15 minutes or so.
Should be ready to go in about 30 minutes to one hour, depending on how many beans you're cooking. For yesterday's pot luck, I used a 6-pound can of green beans, so I let them cook about an hour.
I cooked the red potatoes in a crock pot, again with a little water and with some Canola oil poured over the top. This took all day. An easier way is to put the potatoes in a pressure cooker with a little water. Add oil. Allow the pressure to build to maximum and turn eye down to medium. Allow to cook about 10 minutes. Remove from eye. Potatoes are done.
When I'm using fresh or frozen green beans, I always cook them in a pressure cooker with water and oil. But I also add the potatoes to the pot so the beans and potatoes cook together.
