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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