Sautéed Green Beans & Diced Tomatoes
In many circles, I am known as a picky eater. This is sort of a silly thing to be known for, and I hate when family members bring it up, but since childhood, allergies and food sensitivities have made me hesitant to try new foods. (I’m also half convinced that I am a super taster!) However, several rounds of Whole30 have opened me up to a lot of new foods, especially vegetables, that I never really bothered to eat in the past. Green beans are a veggie that – when prepared the right way – I have grown to love!
For those of you who still are skeptics when it comes to green beans, test out this recipe as soon as you can! Green beans are a great source of nutrition that can take on a variety of flavors, and this recipe is a great way to incorporate a few different veggies into your diet. I love sneaking extra vegetables into my side dishes! This dish serves one — adjust your quantities accordingly.
Sauteed Green Beans & Diced Tomatoes
- 1 cup green beans stems removed
- 2 tbsp petite diced tomatoes for convenience, I used the canned kind
- 1 tbsp diced water chestnuts
- 1 tsp ghee
- Salt and garlic to taste
- Bring a pot of water to boil and add in your green beans. Cook on medium for 10 minutes.
- Remove from heat and strain. Pat green beans to dry.
- Over medium low heat, melt ghee on a skillet.
- Add green beans, tomatoes, water chestnuts, garlic and salt.
- Cook on medium low for 20 minutes or until desired consistency.
- Remove from heat and serve!
If you try this recipe, let me know what you think! Please share and subscribe to my blog for more recipes, Whole30 resources and other goodies!