I love green beans basically any way a person could cook them. But sometimes I like to mix it up a little bit, and make something a little more exciting than just adding butter, salt, and pepper. I made this dish as a side to our main course when my in-laws were visiting recently, and everyone loved it. My mother-in-law was taking notes so that she could make it again once she got back home.
So I guess it passed that test!
Plus, the kids asked for seconds. Which basically means you should go make this right now.
- Expeller-Pressed Coconut Oil no coconut flavor
- A couple of onions sliced or diced
- clove A or two of garlic minced
- Green beans washed and with the ends snapped off
- Balsamic vinegar
- Salt and pepper
Melt your coconut oil in a large pan over medium heat while you cut the onions.
Add the onions and let them cook for a few minutes, until translucent.
Toss the garlic into the pan and let it cook for a couple of minutes with the onions.
Add your green beans to the pan, and toss to coat with the oil. Cover
Cook, covered, about 10 minutes, opening the pan once or twice to stir things around again.
When the green beans smell delicious (the timing is very precise as you can tell), remove the lid and add a few tablespoons of balsamic vinegar.
Stir and let the vinegar reduce a bit.
Salt and pepper to taste.