A few Thanksgivings ago, Renee Z. replaced a richer dish traditionally served at her family's get-togethers with this lighter and healthier bean dish, and it was gobbled up. Her recipe was inspired by a Southern cookbook (sent to her by a dear friend) called "Food for Thought," published by the Junior League of Birmingham, Alabama.
Wash and trim the beans, then cut them in half. Place the beans in a saucepan with enough water to cover them. Bring the water to a boil, then reduce the heat and simmer the beans for 8 minutes or until just barely tender. Drain the beans and immediately rinse them in cold water (to stop the cooking process), then set them aside. Sauté the mushrooms, onions, and garlic in the olive oil until tender (about 5 minutes). Add the water chestnuts, basil, seasoning, and salt and pepper. Stir in the green beans and cook until heated through. Serves 8.