Green beans have always been one of my least favorite vegetables, but these Garlic Asian Green Beans are now a favorite of mine.
I was starting to get bored with the vegetables that I seemed to be cooking on repeat and decided I should try and branch out. Sometimes I feel like I get in a rut when it comes to cooking up side dishes. These Garlic Asian Green Beans are now a staple side dish in our house, along with my Garlic and Rosemary Roasted Red Potatoes and Honey Garlic Roasted Carrots.
Not being a green bean lover, I was surprised by how much I loved these and how often I started finding myself making them. They really don’t take a lot of time to cook up, they are full of flavor, and also Whole30. That’s a win win in my book!
If you have never cooked with coconut aminos before, you’re missing out! When I first hear about coconut aminos I was a little skeptical. I thought it was pretty much going to taste like coconuts. Spoiler alert: it doesn’t. Coconut aminos are a great substitute for soy sauce! If you let coconut aminos reach a boiling point then they will start took cook down to an amazing rich sauce. It’s truly magical!
This recipe is sure to convert any green bean haters!Print
- 1lb Fresh Green Beans (trimmed and cut)
- 1/2tsp Ghee
- 1/2 cup Coconut Aminos
- 1tsp Garlic Powder
- 1/2tsp Onion Powder
- 1/4tsp Salt
- 1/2tsp Pepper
- Wash and cut green beans into 2-3 inch pieces
- Add ghee to pan and turn to medium heat
- Add green beans to pan with ghee and cook about 5-6 minutes or until green beans start to blister
- Add coconut aminos, garlic powder, onion powder, salt, and pepper
- Keeping heat to medium let sauce boil till thickened, about 6-8 minutes
Serve with your favorite main dish. (optional, top with sesame seeds)
- Category: Side Dish