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15 minutes
15 minutes
- 1/2 lb green beans, cut crosswise in half
- 1/4 cup water
- 1 medium yellow or red bell pepper, cut into 1/2-inch pieces
- 1 tablespoon vegetable oil
- 2 teaspoons chopped fresh or 1/2 teaspoon dried marjoram leaves
- In a large skillet, bring beans and water to a boil. Reduce heat, cover, and cook for 5 minutes until beans are tender-crisp; drain, if needed.
- Toss bell pepper and oil into the skillet with the beans. Turn up the heat to medium-high and sauté for about 2 minutes until the pepper is just tender-crisp. Sprinkle in the marjoram and give it a good stir.
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