4 tablespoons extra virgin olive oil
1 tablespoon minced garlic
1/2 cup chopped onions
1/2 cup chopped red peppers
1 1/2 lbs. green beans, trimmed
sea salt and freshly ground black pepper to taste

1/2 cup chopped Basque/Bayonne Ham, or Jamon Iberico or Serrano, or Prosciutto

Heat olive oil in skillet and sauté minced garlic over medium heat, just until garlic begins to turn color. Add in onions and sauté a few minutes, until onions are limp and beginning to color. Add red peppers, keep sautéing a few minutes more, then add green beans. Give a quick stir, cover and cook 5 minutes. Test for tenderness — you want the green beans still a very lively green and with a bit of resistance. Cook a few more minutes or to desired doneness. Season with salt and pepper. Remove from heat and toss with chopped ham. Serve.

See also: Olive and Anchovy Pinchos/Pintxos for St. Bernadette’s Feast Day

Prayer of St. Bernadette Soubirous:

Let the crucifix be not only in my eyes and on my breast, but in my heart.
O Jesus! Release all my affections and draw them upwards.
Let my crucified heart sink forever into Thine and bury itself in the mysterious
wound made by the entry of the lance.”