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!
Garlic Asian Green Beans
- 1 lb Fresh Green Beans trimmed and cut
- 1/2 tsp Ghee
- 1/2 cup Coconut Aminos
- 1 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1/4 tsp Salt
- 1/2 tsp 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