Sunday, February 16, 2014
Beans with Peppers Shiitakes
Meanwhile, the beans are churning them out. This is where pole beans are so nice in the garden. They just keep going, and going, and going. No need to mess with staggered plantings or pulling spent plants out before its cold enough that everything is done for anyway. Likewise, the peppers are really coming into their own now.
4 to 6 servings
30 minutes prep time
500 grams (1 pound) green & yellow beans
250 grams (1/2 pound) red & yellow peppers
125 grams (1/4 pound) shiitake mushrooms
1 tablespoon mild vegetable oil
2 tablespoons tamari or soy sauce
Wash and trim the beans and cut them into bite-sized pieces. Wash the peppers, core them, and cut them into pieces the same size as the beans. Cut the mushrooms into strips to match the rest of the vegetables.
Heat the oil in a large skillet. Add the beans and about 1/4 cup of water. Cook, stirring regularly, until the water evaporates. Add the peppers and mushrooms, and cook until all the vegetables are done to your liking. Drizzle over the tamari or soy sauce, and mix in well. Transfer the vegetables to a serving dish.
Last year at this time I made Beans & Cabbage with Paneer. I cannot help it! Its bean season.