To bean or not to bean? Yes, beans are technically a legume, but the green beans here are super low in lectins compared to other beans in the family, as it’s primarily the non-starchy pod that we eat. We limit our occasional legume exposure to just green beans, fresh sugar snaps or snow peas. Perhaps that is because my Mom has been canning green beans for as long as I remember, and she is always bringing us a jar here and there.
1 pound (450 g) green beans, trimmed
1 clove garlic, finely chopped
1 tablespoon clarified butter
~ zest of 1 lemon
~ salt and fresh ground pepper, to taste
¼ cup (25 g) slivered or sliced almonds, toasted
- Sauté green beans and garlic in skillet with clarified butter.
- When the beans begin to become slightly tender, add the lemon zest and salt/pepper to taste.
- Throw in the almonds a few minutes before serving to warm them a bit.
Ingredient Notes—Only try this recipe with fresh green beans . . . NOT frozen.
Variations—For a little change of pace, toss in some cherry tomatoes or sun-dried tomatoes for color and additional flavor. Orange zest also goes great with this!
