Material: Vegetables
Meal: Snack
Cooking: 10 Minutes
Preparation: 25 Minutes
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.