When I was in the 6th grade, my best friend and I went through a phase where we were OBSESSED with green bean casserole. We’d rush home to cook and devour our “snack” while watching Murder She Wrote. And people say I’m an old lady now? I was 10 going on 74 with a Jansport backpack.
Sure enough, that phase was soon replaced by either chips and salsa or gushers. Maybe both. But those green bean casseroles though, they were damn good. Luckily for you, this recipe has nothing to do with French’s French Fried Onions. This is paleo, whole30 approved, dairy free, gluten free, everything free. It’s pretty much just green beans. As it should be. No monosodium glutamate or thiamin mononitrate (actual ingredients from the products used to make that casserole). WTF are those??? No thank you.
I tend to have green beans with breakfast and this recipe packs a kick, perfectly paired with eggs and salsa 🙂
INGREDIENTS:
- 1 pound green beans
- 1 small yellow onion
- 2 tablespoons coconut oil
- 2 tablespoons red pepper flakes
- 1 tablespoon pink himalayan salt
- 1 tablespoon black pepper
- 1 tablespoon onion powder
INSTRUCTIONS:
- Heat coconut oil in a large skillet.
- Rinse and trim green beans. Chop onion.
- Add veggies to heated skillet and toss for 8-10 minutes, or until the green beans brown and the onions become translucent.
- Add all spices and mix.
- Serve hot from the skillet!