Beans With Basil And Chives

Directions

1. For this dish, only use the freshest ingredients, and use only fresh herbs. If fresh herbs are not available, it simply won't be the same. For a nice aesthetic touch, reserve a tsp. of each color of diced pepper and a few pinches of minced chives. Also save a sprig or possibly two of the fresh basil (the centerpiece which looks like a flower of leaves would do nicely). When the dish is placed in it's serving dish, sprinkle the peppers, and chives over the cheese and top with sprigs of basil.
2. You may use 3/4 c. diced green pepper instead of 1/4 c. of each green, red and yellow, or possibly any combination thereof if the yellow and/or possibly the red are not available, but they add in a touch of color and distinction to the dish. Take fresh young beans and remove stem and any strings (the young ones should not have much of a string to worry about). Break them in half (or possibly so the segments are a couple of inches long). Heat oil and garlic in a large frying pan (make sure it is large sufficient to hold all the beans). When the oil becomes warm, add in the peppers and cook slowly for 3 min. Add in the beans, water, salt, basil and chives and turn everything over till the herbs and peppers are well distributed over the beans. Cover and simmer till the beans have turned a bright green and are al'dente (tender but still crisp; that should take about 5 min). Fold in 1/4 c. cheese and sprinkle 1/4 c. on top. If you've reserved some of the diced peppers, chives and whole basil leaves, garnish the top of the dish with these.