In my ideal world, this would be “Rosemary mushrooms with green beans,” but I know I need my green veggies. It’s just that the rosemary-mushroom combo is so good!
3 handfuls fresh (or frozen) green beans, broken into bite-sized pieces
1 handful sliced fresh (or frozen)button mushrooms
1/2 tsp beef bouillon
1/8 tsp rosemary
2 dashes garlic powder
salt and pepper
sprinkle of water
Put all ingredients in a skillet. Cook over medium heat until desired doneness. We like ours crunchy and bright green.
Toubab recipes 
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