As I child I recall experiencing relief when my mother put green beans on the table as the vegetable to accompany our evening meal. There were a few other ‘acceptable’ vegetables, but for a very long time, green beans were my favorite. I suppose to children, they’re appealing because the taste is mild and most people don’t add anything ‘weird’, according to The Children’s Handbook of Foods, to them.
As an adult I won’t eat them from a can. I find the crunch of fresh green beans an enticing part of the experience, something my younger self would have been mortified by. Gone too is the bit of bacon my Mom always added. Now, I love a bit of garlic in my green beans. Little Elle would have turned up her nose and been seated at the table for long hours should garlic have appeared in her green beans. You were wise to skip the garlic back then, thanks Mom!
This is a warm salad. The beans are steamed for just 5 minutes to achieve the bright green color and optiumn flavor. For such a simple and easy to prepare dish, the taste is elegant.
- One pound green beans, washed and cut into 3 inch pieces
- ten ounces of mushrooms, washed and sliced
- one tablespoon of minced garlic
- one heaping teaspoon Herbs de Provence
- one red bell pepper, washed, seeded, de-ribbed, and chopped
- one purple onion, chopped
- one half cup white wine
- one half cup shredded pepper jack cheese
- salt and pepper to taste
- olive oil
In a large skillet over medium high heat add two tablespoons of olive oil, onions, red bell pepper, mushrooms, and garlic. Cook for about 10 minutes or until the mushrooms are done. Add one tablespoon olive oil, green beans, herbs de Provence, and white wine. Bring to a boil, then reduce to a simmer, cover and cook for 5 minutes, stirring occasionally. Elle’s Tip: all stove tops do not cook at the same temperature, adjust cooking time according to yours.
Remove pan from heat. Salt and pepper to taste. Serve warm, topping each serving with about a tablespoon of pepper jack cheese.
Copyright ElleVeg 2014