Green beans with Thai peanut sauce - gluten-free, Paleo-friendly version!
I looked around online but couldn't find a recipe for green beans with cashew or peanut sauce that I could do. But I knew what flavors I wanted! I made up this recipe and it turned out GREAT!
Use cashew or almond butter if you don't do well with peanuts. I used some gluten-free tamari sauce for the sauce but you could use coconut aminos if you're completely soy-free as well.
Paleo green beans with Thai peanut sauce
- 1 lb green beans
- 1 garlic clove
- 2 tbsp sesame or coconut oil
- Sprinkle sea salt
- 2 tbsp crunchy nut butter of choice (I used grind-your-own cashew butter and the texture was great)
- 1 tbsp raw apple cider vinegar or rice vinegar
- 1 tbsp gluten-free tamari soy sauce or coconut aminos
- 2 tsp coconut palm sugar or honey
- 1/2 tsp ginger powder
- 1/4 tsp red chili flakes
- 1/2 carrot
- 1 tbsp roasted peanuts
- Wash green beans and trim ends, cutting beans into 2-3" pieces.
- Heat coconut or sesame oil in a large saucepan. Press garlic with a garlic press and saute in the oil till lightly brown.
- Add green beans and cook on medium, covered, about 5 minutes till beans soften (they will look steamed). Uncover and cook another 5 minutes on medium, stirring regularly. Beans will turn brown.
- Combine all sauce ingredients in a small bowl and mix well. It'll be thick, but it'll distribute well on the hot beans.
- Toss cooked beans with sauce in pan.
- Optional garnish: shave carrot piece with a vegetable peeler. Crush roasted peanuts.
- Put in serving dish and top with garnish.
The flavor combination is so savory and satisfying!