Meatless Mountain Green Beans with Potatoes

Place beans in a large pot or Dutch oven. Pour in enough water to just barely cover the beans. Add oil, paprika and salt; gently stir to combine. Bring to a boil. Reduce heat to maintain a lively simmer, cover and cook until the beans are tender, about 1 hour. (Check the pot occasionally and add water a little bit at a time if the beans are in danger of cooking dry.) Taste the bean broth and stir in additional paprika, if desired, for a “meatier” taste, but do so in small increments; too much can impart a bitter taste.

Place potatoes on top of the beans and push down into the broth. Return to a simmer and cook, uncovered, until the potatoes are very tender, 20 to 30 minutes more.