1 LB Parboiled Green Beans
6 oz. sliced mushrooms
1 TBSP minced garlic
1/4 Onion, cut into large chunks (bitesize)
2 Tbsp Olive Oil
Heat Olive Oil over medium heat with garlic for 2-3 minutes. Add onions and mushrooms. Season with salt (healthy pinch) and pepper (10-11 turns of a mill). Stir frequently until mushrooms and onions begin to soften, approximately 8 minutes. Add green beans and saute until crisp tender, approximately 4 minutes. Green beans should maintain their bright green color.
Optional: Add 1/4 tsp crushed red pepper before serving if desired.
Parboiled Green Beans –
(Can be made well in advance and left in the fridge for up to 6 days, covered.)
1 LB Fresh Green Beans, tops snapped
1/4 c. salt
Bring water to a boil. Add 1/8 c. salt to water. Allow to dissolve then add green beans. Cook until green beans just begin to get tender (about 5 minutes), but remain bright green. Remove green beans and drain immediately put beans into an ice water bath (with remaining salt)