Sautéed Green Beans with Garlic and Herbs

For tender tasting beans, blanch the beans in boiling water and quickly soak in cold water to preserve the bright green color. This method of pre-stir frying any kind of vegetables to serve as a side dish is the right way because most households do not have a commercial stove to put out extreme heat.  Butter is usually used to make a paste for garlic and herbs, but, for a healthier choice, coconut oil can be used instead. Herbs – such as, thyme, parsley, or basil – are well compatible with this recipe. I use all of them and why not?

Ingredients:
1/2 lb. of green beans
1/2 cup red onions, thickly sliced
2 garlic cloves, minced
1/2 tbs coconut oil
1/2 tsp each of basil, thyme, and parsley, chopped
Salt and pepper to taste
1/2 tsp cayenne
1 tsp lemon juice

Directions:
Bring a pot of water to boil and cook green beans for 1 minute. Run the blanched beans under cold water.
Mix half of garlic with all the herbs in a bowl.
In a sauté pan, add 1 tsp oil. Heat until hot. Add garlic and red onions. Stir quickly and cook until fragrant (about 1 minute). Add beans and cook for a few minutes or until crisp and tender. Season with salt, black pepper, and cayenne. Add the oil-herbs mixture. Toss well. Serve.