Pomegranate Glazed Green Beans & mushroom
- 3 cups green beans, trimmed
- 1 large or 2 medium mushrooms, cut into chunks
- Extra virgin olive oil, to taste
- Sea salt and freshly ground pepper
- Mahram Pomegranate paste
How to prepare:
Heat the olive oil in a large skillet over medium high heat and add in the green beans and portobellos. Season with salt and pepper, to taste. Shake and cook until the veggies are crisp-tender. Pour the Pomegranate paste over the green beans and mushrooms, and toss to coat. Lower the heat to medium and cook until tender – or to your liking.