Provencale Green Beans & Mushrooms

1 pound green beans
1 Tbs olive oil
2 shallots, finely chopped
2 cloves garlic, finely chopped
8 oz white mushrooms, sliced
1 1/2 cups finely diced fresh or canned tomatoes
salt and freshly ground black pepper

1) Lightly steam the beans until just tender. Run cold water over the beans to stop the cooking process. Drain and set aside.
2) Heat the oil in a large skillet over medium heat. Add the shallots and garlic, cover, and cook until softened, about 2 minutes. Add the mushrooms and cook until they begin to soften, 3 to 5 minutes. Stir in the tomatoes, reserved beans, and salt and pepper to taste. Simmer, stirring occasionally, until the vegetables are hot and the flavors are well combined, about 10 minutes.

Review: Mike found the longest green beans I've ever seen! Some were close to a foot long, so I had to chop my beans into 2 to 3 inch long pieces. We also only used one shallot, as we've never tried them before. It wasn't as strong as an onion, so I liked it. We also used coconut oil for the first time, as it seems to have more benefits than olive oil when used for cooking. It was awesome, we really like it and have switched for good! We'll still use olive oil for all of our sauces and dressings. This was a yummy dish, that only really made 3 servings. It could easily be doubled, though.