Gluten Free Thanksgiving :: A Better Take on Green Beans

Growing up, green bean casserole was a staple at Thanksgiving. If I am being honest, it was never my favorite. But it was tradition. However, when I was diagnosed with celiac disease, anything containing gluten was off limits. Since, I have been working on alternatives. For some dishes, I have been able to make exact replicas. For some dishes, I have gotten close enough, I guess? The process continues. And for other recipes, I found something I like so much more.

So let’s talk green beans. Growing up, I only knew canned green beans. When I became an adult and got into cooking, I tried out fresh green beans. For a while it was terrible. Once I learned how to cook them, though, there was no going back.

As it turns out, I consider green beans to be a staple at Thanksgiving, and frankly, a regular dish that I like to make. Fresh green beans make for a serious crowd pleaser. So here, I offer you two rocking green bean dishes. And best part, they are super easy.

Roasted Green Beans

Preheat oven to 375 degrees. Wash the green beans and snip off any rough ends. Toss green beans in olive oil, salt, and pepper. Bake for 30 minutes. Add a pop of acid (lemon juice/white wine vinegar) and shake it up. Serve and enjoy!

Stir Fried Green Beans

Ingredients
The right amount of ghee
2 lb fresh green beans, trimmed
4 tbsp sesame oil
1 tsp red pepper flakes
8 cloves garlic, thinly sliced
1 Tbsp ground ginger (or you know, freshly grated if you feelin’ fancy)
4 tbsp coconut aminos
2 tbsp rice wine vinegar

Directions

Blanch the green beans. (Bring water in a big pot to a boil. Prep a big bowl with ice water. Throw the green beans into the boiling water until they get BRIGHT green. Transfer them to the ice bath. Once cool, transfer them to a towel to let them dry out.)

Heat ghee up in a big enough pan to accommodate the green beans. Once melted and heated through, add the red pepper flakes, ginger, and garlic. Saute until soft and it smells really good. Add the green beans and saute another 5-10 minutes until they soften. Add the coconut aminos and rice wine vinegar. Simmer until the sauce thickens.

Enjoy, and Happy Thanksgiving!

Jess Allain is a mom of two, an attorney, a triathlete, and a yoga teacher. She is a member of the Junior League of Lafayette and serves on the board of The Family Tree. When she isn't swimming, biking, running, reading, practicing yoga, litigating, or cooking something up in the kitchen, you will find her playing with her two beautiful girls. Adventure is out there!

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