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Drain and rinse the beans before cooking them. Quick-soak method: Rinse the beans, then put in a saucepan, cover with an inch of water, and bring to a boil. Boil for a few minutes and then let them soak for an hour off the heat, drain, and then add fresh water and continue cooking. Soaked beans will cook in about 90 minutes. Use 3 cups of water for each cup of uncooked beans, and you can season the beans by adding bay leaves, herb sprigs, or garlic cloves to the cooking water.
While the beans are cooking, peel a center strip from each new potato with a potato peeler (it makes them look fancier). At the end of 30 minutes, add the potatoes and onion to the beans; add 1/4 cup more broth, if needed. Cook, covered tightly, until potatoes are tender, about 25 to 30 minutes. Check the pot often to make sure a small amount of liquid remains. When the potatoes are tender, tilt the lid slightly, off to the side of the pot, and continue to cook until the green beans are completely wilted, about 15 minutes.