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I recently went to a banquet. The food was unusually good for a large sit down dinner - there were at least 250 plates served. I was the event photographer, so I got to wander all over the ballroom taking pictures. I recognized a friend who had volunteered to serve tables at the event. I complimented her on the food, and said that the green beans in particular were some of the best I had ever eaten.
She went back to the kitchen, and brought out one of the cooks, another volunteer who was also a friend. I said, “I don’t want you to give away any family secrets, but would you share your green bean recipe.” She said, “They are so easy. It’s not really a recipe. I cook green beans with soy sauce, brown sugar, and garlic.”
Yesterday I decided to try to copy them for our lunch. I didn’t want to use soy sauce, because of the wheat. So I substituted Braggs Liquid Aminos. You could use Tamari. I didn’t want to use sugar, because if I’m going to break my no refined food policy, I want it to be for a memorable desert, not a vegetable. So I substituted agave.
Here’s how I made them.
Because roasted or stir fry vegetables retain more of their natural vitamins and phyto-nutrients, I started with a skillet and enough olive oil to generously coat the bottom. I added a substantial splash of Braggs, and a squirt of agave. I sprinkled garlic powder on top, stirred it all together, and turned on the stove. When the skillet was warm, but not piping hot, I added a pound of green beans. I sautéed them until they were tender.
They were at least as good, if not better, than the ones at the banquet. We are having the leftovers today for lunch with grilled chicken breasts.
from Suzanne: I used frozen green beans, but fresh would work just as well.
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