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.