I realize that green beans are a truly simple side. In my family, for as long as memory serves me, we have had green beans at least a couple times a week. It seems almost silly for me to make an entire blog post about green beans, but I have tweaked the way I prepare them recently and they are getting gobbled up quicker than ever before. I am going to give you two versions, one for canned green beans and one for fresh.
For Canned Green Beans
Place all ingredients in a saucepan and stir to combine. Cook, covered, over medium heat for at least 15 minutes. You want the beans to cook down some. (This process can be longer if you want to cook them at a lower heat.
I like to get these started at the beginning of my meal prep and let them cook the whole time I’m preparing dinner. This can also be done in a crock-pot if you want them to be cooking while you are away from home.) Remove the cover and cook for another 5 minutes at least to reduce the liquid.
For Fresh Green Beans
1 pound fresh green beans (trimmed)
1-2 TBSP coconut oil (refined or unrefined is fine) ~OR~ 1-2 TBSP butter
1 cup liquid (water or chicken broth)
1/2 tsp mineral salt
1 TBSP nutritional yeast
1 tsp soy sauce or Bragg’s Liquid Aminos
Heat a large skillet over medium to medium high heat. Melt coconut oil or butter, add green beans and toss to coat. Add your liquid to the pan to begin the cooking process. Add seasonings to the skillet and toss to combine.
Lower heat to medium low and continue to cook, stirring occasionally until liquid is fully reduced and green beans are done to your liking. If liquid cooks completely out before your beans are done enough for you then add a bit more water or broth until they are done. We like ours when they are starting to get a little browned up. They are so delicious!
While many people like to have green bean casserole for Thanksgiving or Christmas dinner, these are delicious enough to add to your holiday table, especially for those who don’t care for the holiday casserole version.