Green Beans with a Flare

Thanksgiving would not be the same without green beans.  I must admit, my family only knew American string beans m out of a can.  We would take the can of green beans and add a can of Campbells cream of mushroom soup, some milk and then work then top it with crunchy onions from a can. Things have changed now.  This Sunday, the farmers market had the most brilliant green beans. Here is the dish I now make for Thanksgiving.

1 lb string beans, ends removed

1 T avocado oil

½ c chopped nuts (slivered almonds, crushed pecans…you favorite)

4 cloves of garlic, minced

1 T muun chi Fermened roots

2 T olive oil

Toast your nuts in a large saucepan with the Fermented Roots.  Gently stir overall low heat til crunchy. Set aside.

Put ½ your crushed or mincer garlic in warmed avocado oil in the same large saucepan. When it is sizzling, add the sting beans and 1 T water.  Cover immediately. Let this simmer and sizzle for 8 min, then add more water if needed and the rest of the garlic and some olive oil to finish.  I like my beans to be bright green and not overcooked, but everyone is different. If you want them less crisp, you may cook them longer.

Toss the toasted nuts in with the beans. Add more Fermented Roots if desired. Serve immediately.

Nature gives us green beans in abundance this time of year to support our immune system with lots of Vitamin C, K and A. Also rich in flavonoids and antioxidants, green beans are a wonderful source of fiber.  Enjoy!!!