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Sweet and Savory Green Beans
August 1st, 2012
Weekly Recipe:
NonWeekly
1 1/2 pounds green beans,
trimmed and cut into 2-inch pieces
1 1/2 cups water
1/4 cup coconut oil
3/4 teaspoon garlic salt
1/4 teaspoon pepper
1 1/2 teaspoons chopped fresh basil
2 cups cherry tomato halves
2 large carrots, julienne-cut
Place beans and water in large saucepan. Cover, bring to boil. Set heat to low, simmer until tender, about 10 minutes. Drain off water, set aside. Melt coconut oil in skillet over medium heat. Stir in garlic salt, pepper, and basil. Add tomatoes and carrots. Stir gently just until soft. Pour tomato mixture over green beans, toss gently to blend. Makes 3 ½ cups.