Looking for easy ways to use frozen vegetables? Try this simple recipe using frozen green beans and canned mushrooms. You can’t get much easier than this! Below is a video demonstration and the written recipe follows the video. I hope this helps!

Enjoy!
Judi

EASY Green Beans with Mushrooms
Makes About 6 Servings

1 (1 pound) bag of frozen cut green beans, NOT thawed
¼ to 1/3 cup chopped leeks, scallions, or onions of choice (use more if desired)
1 (4 oz) can mushroom pieces, drained
1 Tbsp extra virgin olive oil, or 1 to 2 Tbsp vegetable broth
Salt and pepper to taste
1/2 tsp dried dill weed, or to taste
1 or 2 lemon wedges, optional

Heat a skillet (that has a lid) on just over medium heat. Add the oil or broth and allow it to heat very briefly. Add the leeks or onions of choice, and mushroom pieces and allow to sauté briefly. Add the frozen green beans, salt and pepper as desired, and about half the dill weed you want to use. Stir to combine and cover with lid until mixture starts to bubble/sizzle. Turn the heat up briefly if needed to get this process started. Once the mixture is hot, reduce heat to medium and keep the lid on the skillet when not checking on the mixture. Stir occasionally as the beans defrost and cook, adding a small amount of water or broth (1 or 2 tablespoons at a time), as needed. Cook, stirring occasionally, until beans are as tender as you like. Cooking for about 6 to 8 minutes should make them crisp-tender.

Remove from heat and sprinkle with additional dill weed, to taste. Squeeze one or two lemon wedges over the mixture, drizzling the lemon juice into the vegetables. Stir briefly to combine and serve.

About Judi
Julia W. Klee (Judi) began her journey enjoying “all things food” in elementary school when she started preparing meals for her family. That love of food blossomed into a quest to learn more and more about health and wellness as related to nutrition. She went on to earn a BS Degree in Food and Nutrition, then an MS Degree in Nutrition. She has taught nutrition and related courses at the college level to pre-nursing and exercise science students. Her hunger to learn didn’t stop upon graduation from college. She continues to research on a regular basis about nutrition as it relates to health. Her hope is to help as many people as possible to enjoy foods that promote health and wellness.