In our never-ending quest to transform unhealthy recipes into healthier ones, today we’re posting a tasty and nutritious Thanksgiving side dish to satisfy all family members and guests, vegans and paleo aficionados alike. Let’s face it – it’s high time to eliminate the condensed soups, MSG, soy protein, and vegetable oils, etc., from our favorite traditional holiday dishes. We hope you enjoy this delicious green bean recipe as much as we do!
(Makes approximately 6 cups)
1 sweet or yellow onion, sliced thinly
1 tablespoon, plus 4 teaspoons coconut oil or butter
4 teaspoons minced garlic
½ cup chopped walnuts, toasted
2 teaspoons balsamic vinegar
½ teaspoon kosher salt
1 pound fresh green beans, trimmed
- Melt 1 tablespoon coconut oil or butter in a large skillet and add sliced onions. Sauté over medium-low heat (to avoid scorching) for approximately 45 minutes, stirring occasionally until caramelized. Once onions are golden in color, remove from pan and set aside.
- Use the same skillet to sauté the garlic. Add additional 4 teaspoons coconut oil or butter to pan. Add garlic and cook over medium heat, stirring until it barely turns brown (approx. 1 minute). Set aside in a separate bowl to stop cooking process.
- Add 1-2 inches of water to a large pot fitted with a steamer attachment, cover and bring to a boil over high heat. Add green beans to steamer and cook covered until green beans are crisp tender, approximately 4 to 5 minutes. If you prefer more tender beans, cook a bit longer to desired texture.
- Transfer the green beans to serving bowl or dish. Add walnuts, balsamic vinegar, and salt. Toss to coat. Top with caramelized onions to finish and serve warm.
photo credit: <a href=”https://www.flickr.com/photos/91499534@N00/14705575887/”>ehpien</a> via <a href=”http://photopin.com”>photopin</a> <a href=”http://creativecommons.org/licenses/by-nc-nd/2.0/”>cc</a>