1 pound fresh green beans, washed thoroughly and ends cut
1 pint fresh button mushrooms, washed and sliced
1/4 cup roasted red peppers from jarred, drained and cut into little strips
3-4 slices cooked low sodium bacon, cut into little bits
1/2 small sweet onion, diced
1-2 garlic cloves, minced
3 Tbsp. olive oil
Ground black pepper (to desired taste)
Grated Parmesan Romano cheese (optional topping)
In a medium Dutch oven or pan add a little salt to water and boil over high heat, uncovered, green beans for about 7 minutes, until they are blanched, yet still firm.
Drain green beans in a colander and set aside.
Put 2 Tbsp. olive oil into pan. Add diced onions, and bacon bits. Saute, stirring continuously for about 3 minutes over medium heat. Add the garlic and stir sauteed mixture for another minute or two.
Add the other Tbsp. of olive oil to the pan and stir in the sliced mushrooms. Saute mushrooms, while stirring for about 5-6 minutes, until they are cooked and turn from white to a brown color. Stir in the blanched green beans, roasted red pepper and add ground black pepper.
Serve immediately with your favorite meat and potato (top with optional grated Parmesan Romano cheese) and enjoy!
Karen’s Note: Adding a little bit of ground black pepper for flavor is nice, but adding a lot really kicks it up a notch!