35 Min

GF

V

Braised Green Beans

Green beans are one vegetable that need a little bit of help with flavor. In this recipe, the sweetness of the coconut oil, the tanginess of the ginger, the heat of the serrano pepper and the creaminess of the tahini give the beans a big boost of flavor. Try to cook the beans until they are soft but still bright green in color however if they cook longer, they will still taste good. Given that sesame seeds are one of the best sources of calcium, I am always looking for a reason to use tahini. Try this quick recipe for your Thanksgiving table – you can make it ahead of time, just drizzle the tahini last minute.

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Cook Time

35 Minutes

Serves

4

Directions

Step 1

Remove the heads of the green beans.

Step 2

Over high heat on a medium sized sauté pan, warm the coconut oil. As soon as it is hot, add the green beans along with the salt and 1/2 cup of water. Cook on high heat until the water comes to a boil, then lower the heat and cover. Let the beans simmer for another 5 to 7 minutes or until they are tender.

Step 3

Take the top off and cook off any liquid then add the ginger puree and serrano pepper.

Step 4

When ready to serve, drizzle with the tahini and garnish with sesame seeds and mint leaves. Squeeze half a lemon over the beans.

Notes & Variations

Coconut oil has a delicious sweet nutty flavor that offsets the earthiness of the green beans. However, any fat would work including olive oil or ghee.
If serving these beans cold, do not use coconut oil as it will clump up. Use olive or sesame oil instead.
To make ginger puree, cut ginger into chunks without peeling it. Puree in a blender with just enough water to blend. Store in the refrigerator ~ it will keep for a week.

Ingredients

4 tablespoons coconut oil

1-pound green beans

1 teaspoon sea salt

1 tablespoon ginger puree

1 serrano, finely minced (optional)

3 tablespoons tahini

1 tablespoon sesame seeds

Few mint sprigs

1/2 of a lemon

Step 1

Remove the heads of the green beans.

Step 2

Step 3

Take the top off and cook off any liquid then add the ginger puree and serrano pepper.

Step 4

When ready to serve, drizzle with the tahini and garnish with sesame seeds and mint leaves. Squeeze half a lemon over the beans.

4 tablespoons coconut oil

1-pound green beans

1 teaspoon sea salt

1 tablespoon ginger puree

1 serrano, finely minced (optional)

3 tablespoons tahini

1 tablespoon sesame seeds

Few mint sprigs

1/2 of a lemon

Notes & Variations

Coconut oil has a delicious sweet nutty flavor that offsets the earthiness of the green beans. However, any fat would work including olive oil or ghee.
If serving these beans cold, do not use coconut oil as it will clump up. Use olive or sesame oil instead.
To make ginger puree, cut ginger into chunks without peeling it. Puree in a blender with just enough water to blend. Store in the refrigerator ~ it will keep for a week.

Tags:

35 Min

Tags:

35 Min

BRAISED ALL OVER.

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CAN YOU BLAME US?

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