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1
For this dish, only use the freshest ingredients, and use only fresh herbs.
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2
If fresh herbs are not available, it simply won't be the same.
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3
For a nice aesthetic touch, reserve a tsp.
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4
of each color of diced pepper and a few pinches of minced chives.
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5
Also save a sprig or possibly two of the fresh basil (the centerpiece which looks like a flower of leaves would do nicely).
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6
When the dish is placed in it's serving dish, sprinkle the peppers, and chives over the cheese and top with sprigs of basil.
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7
You may use 3/4 c. diced green pepper instead of 1/4 c. of each green, red and yellow, or possibly any combination thereof if the yellow and/or possibly the red are not available, but they add in a touch of color and distinction to the dish.
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8
Take fresh young beans and remove stem and any strings (the young ones should not have much of a string to worry about).
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9
Break them in half (or possibly so the segments are a couple of inches long).
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10
Heat oil and garlic in a large frying pan (make sure it is large sufficient to hold all the beans).
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11
When the oil becomes warm, add in the peppers and cook slowly for 3 min.
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12
Add in the beans, water, salt, basil and chives and turn everything over till the herbs and peppers are well distributed over the beans.
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13
Cover and simmer till the beans have turned a bright green and are al'dente (tender but still crisp; that should take about 5 min).
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14
Fold in 1/4 c. cheese and sprinkle 1/4 c. on top.
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15
If you've reserved some of the diced peppers, chives and whole basil leaves, garnish the top of the dish with these.
