(As seen on Phasing in the Holidays)
Remember, green beans are actually a legume, and therefore are not allowed on the Phase One diet. If you are on Phase Two, this is my attempt at modifying the traditional southern Thanksgiving side dish. No cream of mushroom soup!
2 pounds fresh green beans, cleaned and trimmed into 2” lengths
1/2 cup very thick Greek yogurt (If your yogurt isn’t thick, try pouring it into a strainer lined with several layers of cheesecloth and set over a bowl and allowing it to sit in the refrigerator for a bit, until you are satisfied with the consistency.)
1 large onion, cut into strips about the same length as the green beans
1-2 tablespoons coconut oil
2 teaspoons coconut amines
Place green beans into a pot of boiling salted water. Allow to cook for 5 minutes, or just until barely tender. Drain beans and run under cool water to stop cooking. Pour into a large bowl and set aside.
In a large saute pan, heat coconut oil over medium heat. Add onions and cook, stirring, until they are tender and golden. Turn off heat and add yogurt and coconut aminos and mix well.
Add onion mixture to green beans and stir until all ingredients are evenly distributed.
Can be made ahead to this point.
When ready to serve, place bean mixture into a greased casserole dish. Cover tightly.
Bake in 350 oven for about 20 minutes or until heated through.
If desired, top with Crispy Fried Shallots.
CRISPY FRIED SHALLOTS
1/2 cup very thinly slice shallots
1/4 cup tapioca starch or arrowroot powder
1/2 cup grapeseed oil
Toss shallots in tapioca starch or arrowroot powder until separated and evenly coated. Holding it over the sink, pour shallots into a dry sieve. Shake sieve from side to side to remove excess powder.
Heat oil in a small skillet over medium-high heat. Carefully place shallots into oil, stirring to keep them from sticking to one another. Cook only until golden brown, about 2 minutes. Remove from oil and drain on paper towels.