Ingredients
1/2
lb green beans, cut crosswise in half
1/4
cup water
1
medium yellow or red bell pepper, cut into 1/2-inch pieces
1
tablespoon vegetable oil
2
teaspoons chopped fresh or 1/2 teaspoon dried marjoram leaves
Preparation
In 10-inch skillet, heat beans and water to boiling; reduce heat. Cover and cook about 5 minutes or until beans are crisp-tender; drain if necessary.
Add bell pepper and oil to beans in skillet. Increase heat to medium-high. Cook and stir about 2 minutes or until bell pepper is crisp-tender. Stir in marjoram.
