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With Thanksgiving just days away – we are eating a little lighter this week and doing simpler recipes. In our food delivery we received a pound of green beans, which would be nice for a side dish for Thanksgiving, but they looked so fresh that I did not want to save them. But really what to do with a pound of green beans? For our dinner last night I roasted an assortment of potatoes, made garlic green beans and some fish. I noticed as I was uploading the photos that I took the final picture without the fish and now the fish is gone – so imagine what you may in the open spot on the plate.
I just cut up an assortment of potatoes – I love the purple potatoes – the flavor and the color. I placed the potatoes in a pan, added some garlic and olive oil – tossed and seasoned with sea salt and ground pepper. Cooked in the oven at 350 degrees for about 45 minutes, stirring a couple of times.
Garlic Green Beans
Ingredients
1 pound of green beans, rinsed and trimmed
1 1/2 cups water
1 Tbl coconut oil or olive oil (I used coconut oil)
1/4 cup vegetable broth
2 Tbl soy sauce or tamari
2 tsp rice wine vinegar or dry sherry (I used rice wine)
1 Tbl sugar
3 glove garlic or more
1. Rinse the green beans and trim.
2. Mix in a small bowl the vegetable broth, soy sauce, rice wine and sugar. Stir making sure the sugar is dissolved.
3. Heat the water in a wok or large saucepan. Carefully add the 
green beans and steam for about 5 – 8 minutes – you want them crisp.
4. Mince the garlic.
5. Drain the beans and wipe the wok dry.
6. Heat the oil in the wok on medium high heat, add the garlic 
and stir-fry for about a minute.
7. Add the green beans and the sauce, cook for about 2 minutes, stirring often.
Serve – the flavor and the crispness of the beans were delightful and Stella really liked them.
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