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.