Impromptu Veggies


Last night I knew that I had to make dinner, but I didn’t have a hankering or a craving for anything.  I looked in my fridge and just started pulling things out.  It turned out that I made a very fantastic meal.

6 pieces of bacon precooked.

2 tbsp garlic

4 tbsp butter

2 cups shelling beans or other cooked beans

1 head of broccoli

6 mushrooms sliced

Shell the beans and put them in a pot of salted boiling water until tendar.  If you have no shelling beans on hand, you will want to soak the dry beans beforehand and then cook them when you are ready to make dinner.

When the beans have become tendar to a fork. Cut up the head of broccoli and put it in the pot with the beans.

Melt the butter in a large skillet until brown and then turn off the heat.  Add the garlic, the bacon and the mushrooms.  Stir to combine and then put a lid on the skillet.

When the broccoli is tendar, drain the beans and broccoli into a colander and allow the water to mostly drain off.  Toss the broccoli and beans into the skillet and mix to combine.  Serve and enjoy!

Recipe Notes:

Make sure you get as much water as possible off the broccoli and beans.  You don’t want a soggy, runny dinner.

I served this with a side of avacado, and it worked out to be just right!