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Easter Green Beans
- 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
Wash 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.
Serves 6 to 8.
Printable version
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