Recipes Cooking

Beans with Peppers Shiitakes

Well this was very quick and simple and thats good, because thats what has been needed around here lately. Not only are we in the middle of the fall harvest, we are also getting landscaping done around the house and while we, I am happy to report, are not the ones schlepping the gravel and mulch, or driving around in mini backhoes digging up trees and placing rocks, it has nevertheless managed to consume a lot of our time. Hopefully it will be all done by the end of this week. Although all done will not include planting any plants, which we are going to do ourselves. It seemed like a good idea at the time!

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.