Green Bean Dinner (Kosher for Passover - Kitniyot)

Last night I came back from the co-op with a pound of green beans in my share.  What the hell do you do with a pound of green beans, you ask.  Well, you sautee it with a bunch of other things!  I adapted this recipe from something I found online, which I can't find at the moment but I think it's generic enough to not have to give credit.

Ingredients:

1 lb green beans, washed, tips cut off

1.5 cups chopped mushrooms (wash the mushrooms right before you chop them if you get fresh mushrooms)

1 large tomato, peeled* and chopped

3 tbsp olive oil

2 cloves garlic

Directions:

1. Sautee garlic until garlic starts to get dark, but not burn

2. Dump everything in.  You might want to do this one thing at a time, like mushrooms, green beans, then tomato, but whatever.

3. Sautee them until the green beans are to your liking

4. Eat.

Green beans are controversial during Passover - are they kitniyot, are they not kitniyot?  Who knows.  Their name makes them sound like a bean, though.  Good thing I eat kitniyot!

Let me add that there was a time where I made green beans with pasta by literally dumping them in the boiling water with the pasta and then eating it with tomato sauce.  I guess that's not so bad but it's funny.

*How to peel fresh tomatoes:

1. Boil some water

2. Drop in tomato

3. Let tomato sit in there for 30sec

4. Take out tomato, run it under cold water to cool it down a little, pierce the skin and peel it off with your fingers.