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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Throughout the Mediterranean area, slow steaming is a popular method of cooking vegetables. I modified the recipe. The dish tastes as rich as it's traditional counterpart. It's lovely looking, too. Ingredients:
1/4 cup olive oil |
1 small onion, minced |
1 large clove garlic |
1/4 lb. cooked ham, minced |
1/4 lb. button mushrooms, sliced |
1 lb. italian green beans, stem ends snapped off |
salt, to taste |
Directions:
1. In a 12 fry pan over medium-low heat, combine oil, onion, garlic, ham and mushrooms. Cook until onion is soft, stirring often. Remove from heat; cover.
2. In a 3 to 4-qt. pan, bring 8 cups water to a boil over high heat. Add beans, pushing them down. Cook uncovered, until beans are just tender when pierced, about 3 minutes after boil resumes. Drain beans and immediately immerse in ice water. When cool, drain.
3. Add 3 Tbsp. water to onion mixture and bring to a simmer over medium heat. Add beans and stir gently until heated through. Season to taste with salt; discard garlic, if desired.
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