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haricots vert (aka family’s favorite green beans)

May 29, 2013 by predominantlypaleo 5 Comments

 

i used to buy one bag of these skinny green beans when i went to the store and inevitably ran out every time i made them.  they are good enough to make a two-year-old climb across the table to steal them off my plate…true story. so i started buying TWO batches in order to accommodate my little bean lovers.

ingredients:

  • 1 (or 2) pre-trimmed bunch/bag/batch of haricot vert
  • 1 tablespoon vegan butter (or regular if you use dairy)
  • 1 small onion (or 1 large if you double recipe and use 2 bags green beans)
  • garlic salt
  • fresh ground pepper
  1. steam green beans in microwave or on stovetop until slightly tender
  2. while steaming, dice onion 
  3. strain green beans and place them into large skillet with butter over low-medium heat
  4. add onion and cover for 5 minutes
  5. lift cover and stir contents so that they do not burn (i like mine browned but not burned)
  6. continue to cook until desired color/texture is achieved, adding garlic salt and pepper towards the end (approximately 10-12 minutes total skillet time, depending on level of heat)
note: photo shown here with my grain free meatballs and sauce

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Filed Under: dairy free, egg free, gluten free, grain free, nut free, paleo, sides, soy free, sugar free, vegan

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Comments

  1. Debbie says

    June 8, 2013 at 5:26 pm

    are those your meatballs on top?

    Reply
  2. predominantly paleo says

    June 10, 2013 at 12:43 pm

    yes!

    Reply

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About

Jennifer is a wife and mother of 3 in pursuit of better health for her family.
After being gluten free for 4 years, and having a multitude of chronic health issues, she realized there was still too much processed “food” in her pantry and change was needed. Jennifer began feeding her family more meals from WHOLE foods and less from boxes. Her recipes are predominantly paleo, meaning they are free of grain, gluten, dairy, and refined sugar, but make allowances for a few treats and sweets. She believes food can be medicine when used appropriately and that a few changes now can equate to huge benefits later. Healthy food does not need to be flavorless and void of personality, which she aims to accomplish through her many recipes.

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