1 TBS olive oil
1 pound green beans, washed with ends cut off
1 package of baby bella mushrooms, washed and sliced
2-3 garlic cloves
2 cups of your favorite marinara sauce
Salt and pepper
Growing up, my Mom never had a hard time getting us to eat vegetables. Whether we had a big leafy salad filled with crunchy cucumbers, fresh zucchini seasoned with Italian spices, or my favorite, green beans, we gobbled them up. I even remember her making lima beans and enjoying them!
The first time I made this recipe was in the Outer Banks this past October. It was an experiment that wound up working out beautifully. Not only did everyone enjoy the beans, but my sister now makes them frequently as well.
You will need:
-Begin by heating the olive oil on medium heat. Add the garlic and be sure to keep it whole! That is an important part because you want the garlic to become soft and flavorful, yet not overpower the other flavors. Allow garlic to cook for 5 minutes.
-Next, add the mushrooms, season with salt and pepper, and cook until tender, 5-10 minutes. Then add the green beans, cooking for another 5 minutes.
-Lastly, add the marinara sauce. Cover your pan and cook for 10 minutes, until sauce has thickened.
Serve as a side dish or top with fresh grated cheese, chicken, meatballs, turkey… the possibilities are endless!
These days I love veggies even more and rarely even turn one down. This dish combines all my favorites and there is usually enough for leftovers. But one thing is for certain – I’d take these green beans over lima beans any day!