INGREDIENTS

INSTRUCTIONS

Last week when I cooked some Green Beans I put a bit of Olive Oil in a
stick-free skillet on medium heat, then minced a clove of Garlic into
the oil and added some Black Pepper.  I then cubed some firm Tofu and
sliced some fresh mushrooms and put them in the pan to cook for a
while and absorb the flavours.  Once the mushrooms reduced in size  and
got shiny from the cooking I poured a drained can of Green Beans  into
the sauce pan and cooked for about 10 minutes.  All you really  need to
do is let the beens cook up until they are all hot and  steaming, but I
usually let them cook a little longer which allows me  to finish
preparing the other things I'm making for the meal.  I hope that helps.
It tastes great!  Source: original recipe  Posted by
a7754@mindlink.bc.ca (Leon Davidoff) to the Fatfree Digest  [Volume 15
Issue 4] Feb. 4, 1995.  Individual recipes copyrighted by originator.
FATFREE Recipe  collections copyrighted by Michelle Dick 1995.
Formatted by Sue Smith,  SueSmith9@aol.com using MMCONV. Archived
through kindness of Karen  Mintzias, km@salata.com.  1.80á  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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