1. Heat 1/4 cup of water and beans to boiling in a 10-inch skillet over high heat. Reduce heat. Cover and simmer about 5 minutes or until beans are tender drain any remaining liquid. (It's important to drain off any remaining water from the skillet after cooking the beans to keep the stir-fry crisp. For ease, pour beans into a strainer or colander and then return them to the skillet.)
2. Add bell pepper and oil to the beans in the skillet. Increase heat to medium-high. Stir-fry about 2 minutes, until bell pepper is crisp-tender. Stir in marjoram.
In a festive mood? Use 1 small yellow and 1 small red bell pepper, cut into 1/2-inch pieces, for extra color.
From "Betty Crocker's Dinner Made Easy With Rotisserie Chicken." Text Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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