Easter Green BeansWash beans, trim ends and remove strings. Combine beans and water in Dutch oven. Bring to a boil. Cover, reduce heat and simmer 6 to 8 minutes until crisp-tender. Drain. Plunge into ice water to stop the cooking process. Drain beans and set aside. Sauté mushrooms and next 7 ingredients in oil in a Dutch oven. Stir in beans and cook until thoroughly heated. Sprinkle with Parmesan cheese.
- 2 1/2 pounds fresh green beans
- 3 cups water
- 1 cup sliced fresh mushrooms
- 1/3 cup chopped onion
- 1 can (8 oz.) sliced water chestnuts, drained
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon basil
- 1 teaspoon dried Italian seasoning
- 1/3 cup olive oil
- 1/4 cup grated Parmesan cheese
Serves 6 to 8.
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