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