Ingredients:
½ lb. green beans
2 Tbs. olive oil
1-2 cloves garlic
¼ lb. mushrooms, sliced
½ red, yellow or orange pepper, diced
Directions:
Snap the ends off the green beans, but unless they are very long, leave them whole. Boil water in a medium saucepan and parboil the beans for 1.5 minutes; drain. Wipe the pan dry and heat the oil. Saute the garlic and mushrooms until the mushrooms release their liquid and soften. Add the pepper and cook for a minute or two, until the peppers soften somewhat; they should not be mushy but should retain a little crunch. You can do everything up to this point ahead of time. When you’re ready to serve, heat the vegetables until they start to sizzle, then add the green beans and cover the pot. Cook for just a few minutes, until the green beans are heated through.
Serves 4
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