Every year we had a big garden with potatoes and green beans and tomatoes and corn and squash and all kinds of good yumminess. When I think about comfort food, these are the kinds the things I think about.
Now when winter is in full swing and I'm tired of paying $4 for a shriveled tomato at Kroger I make grand plans to plant a vegetable garden in the spring, but every year some combination of not enough resources (like money and ground space) and not enough time keep me from actually fulfilling this plan. I do usually manage to plant a couple tomato plants here and there, but it's just not the same.
Anyway, I've come to depend on the kindness of strangers (or friends, whatever) for my fresh vegetables every year, and this year a co-worker of RJ's came through for me and gave us tons of tomatoes (green and red), potatoes, radishes, and my personal favorite, green beans.
I cooked half of them in what I consider to be the "traditional" way - boiled with potatoes - and then came up with this recipe for the other half. It's a keeper.
WHAT YOU NEED:
1 tablespoon olive oil
1 tablespoon butter
1 small package button mushrooms, sliced
1 small onion, diced
1 red pepper, diced
4-6 cups fresh green beans, stems removed
fresh ground black pepper and sea salt to taste
WHAT YOU DO:
Saute the mushrooms, onion and red pepper in the olive oil and butter. Use a pan big enough for green beans. When the onions begin to be translucent, toss in the green beans and just cover them with water. Season with salt and pepper to your liking. Bring the water to a boil, then cover and reduce the heat to low for 10 minutes or until your beans begin to soften. Then remove the lid and turn up the heat until the water boils away, stirring frequently.
Oh. My. Yum.