I’ve already warned my friends that this is what I’ll be bringing to T-giving dinner, this year. A friend of mine bought a San Antonio cookbook from the BX in 1991 before she ETS’d. She says this one recipe was worth the price of the cookbook. When she takes it to potlucks, she makes a double batch, and never brings any leftovers home.

SAVORY GREEN BEANS

1 1/2 pounds fresh green beans
1/4 cup cooking oil
1 clove garlic minced
1 tablespoon chopped onion
1 cup diced green pepper
1/4 cup boiling water
1/2 teaspoon salt
1 teaspoon basil
1/2 cup parmesan cheese, grated

Wash and trim ends off beans and cut into 1 1/2-inch pieces. In a saucepan, heat oil and garlic. Add onion and green pepper. Cook for 3 minutes. Add beans, water, salt and basil. Cover and simmer for 15 minutes or longer until beans are tender. Stir in 1/4 cup parmesan cheese. Turn into serving dish and sprinkle with remaining cheese.

YIELD: 6 servings.

Notes:

The friend who gave me this recipe cooks the beans for about 45 minutes – they think that’s just the right amount of crunchy without being too crunchy. I find 40 minutes work for me. You may prefer something different.

I use both red and green bell peppers, for extra color. I’ve also added diced fresh mushrooms.