Prep Time: 10 mins Cook Time: 45 mins Total Time: 55 mins Serves: 4

I eat green beans once a year: at Thanksgiving. Honestly, they rarely make an appearance in my kitchen. I don’t know why because, every time I cook them for the holidays, they are beautiful and extremely tasty. Add a little butter and salt and voila!, you have a delicious side dish.



1 pound green beans, ends trimmed

½ pound thick-cut bacon

½ medium yellow onion, chopped

½ cup coconut aminos

¼ cup sliced almonds



Bring a large stockpot of water to a boil. Add the green beans, and cook for 10 minutes until crisp-tender. Drain the beans, and place them in a bowl of ice water to preserve their color.

In a large saute’ pan over medium heat, cook the bacon until crispy about 10 minutes. Remove from the pan, and set aside to cool then chop into small pieces.

Leave 3 tablespoons of bacon fat in the pan, and reserve the rest for another use. Add the onion, and saute’ until translucent, about 7 minutes.

Add the coconut aminos to the pan with the onion. Cook over medium-low heat, until the mixture reduces and coats the back of a spoon, about 10 minutes.

Add the green beans, toss and cook for 5 minutes until warmed through.

Pour the green bean mixture into a large bowl, add the almonds, and toss to combine. Serve immediately.

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