My mom was the best cook in our family. Looking back, I think it had something to do with butter... She tossed them with seasoned bread crumbs and lots of butter, but I know what to alter in this recipe to make it better... and its surely not the golden goodness. Try different types of nut flours and herbs. They all will add their own fun twist. Or just leave them to salt, pepper, bread crumbs and butter. You can't go wrong with that!
4-6 cups Green Beans (French are my favorite)
Sea Salt & Pepper
1 clove Garlic
1-4 tbs. Grass Fed Butter
1/4 cup Macadamia flour (blanched almond flour or GF bread crumbs/pancake mix work well, too.)
1 med sized Yukon Gold Potato
Optional: Herbs de Provence or thyme & basil
4-6 cups Green Beans (French are my favorite)
Sea Salt & Pepper
1 clove Garlic
1-4 tbs. Grass Fed Butter
1/4 cup Macadamia flour (blanched almond flour or GF bread crumbs/pancake mix work well, too.)
1 med sized Yukon Gold Potato
Optional: Herbs de Provence or thyme & basil
Peel or not and cube your potato. Boil till soft but not falling apart. About 7-10min. Strain and set aside.
In the mean time, clean and snip the ends of your string beans in preparation of cooking.
Saute your beans in a little coconut oil on med high flame until they turn a little brown...
Then add a little water (like 1/4 cup) and cover the beans to let them steam. Reduce your flame and simmer until they are soft (about 10-20min. depending on how tender you like your beans)
Mince your garlic. You can cook the beans with the garlic to make it more mild, or add in the next step.
Add garlic, herbs, salt, pepper and potatoes. Cook for 2-3 minutes. Tossing until most of the liquid is absorbed.
Then add your flour and butter and toss on med flame for 2 min. Don't let it burn, just toss to get all the beans coated. Remove from flame and serve.
