Green Bean Succotash

2 1/2 tablespoons Unflavored, Basil, or Madagascar Black Pepper Olive Oil

1 cup thinly sliced shallots

1-2 cloves garlic, crushed

4 cups green beans, ends trimmed and cut in half

1 1/2 cup fresh or frozen corn kernels, thawed

1/2 cup water

1/4 cup basil, chopped

Salt and pepper

Heat the olive oil in a large skillet.  Add the shallots and saute about 2 minutes until softened.  Add the garlic and cook 30 seconds.  Then add the beans, corn and water.  Cover and simmer 4 minutes.  Remove the lid and continue to simmer another 2 minutes.

Add the basil and stir through.  Serve.