Green Beans with Toasted Nuts
The Good LFE Cookbook
6-8
Side Dish
Giving the green beans a little bit of stream at the start get them perfectly tender before finishing them in oil on high heat. Pecans are our favorite nut to use, but feel free to top the bean with any nuts you have on hand. Macadamia nuts are fun, almonds are classic, peanuts give a little Asian flair and go well with a few chili flakes and ginger.
Ingredients
- 2 ½ pounds green beans, ends trimmed
- 2 tablespoons olive oil
- 3 gloves garlic, sliced thinly
- Juice of ½ lemon
- Salt
- Crumbled pecans, toasted
Directions
Over high heat, add green beans to extra large pan with two tablespoons of water and a generous pinch of salt - make two batches if your pan is on the small side.
Cover for 3 minutes and allow to steam. Remove lid and let water evaporate, about 1 minute. When the water has evaporated add oil.
Stirring only occasionally, allow the green beans to sear slightly. When beans are just about done add garlic and cook until garlic is toasted and beans are al dente.
Toss with lemon juice and top with toasted nuts and crunchy salt.
You can also add 1 tablespoon balsamic vinegar once you add the olive oil and let it cook down to make balsamic glazed green beans.
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Packed with delicious, fresh and easy-to-execute recipes, our cookbook opens up a new world of eating options for anyone contending with SIBO, IBS or other gut health issues. Every recipe follows Low Fermentation Eating and is designed to maintain your microbiome balance and bring back the joy of eating.