randomstring

makes 5 servings

Ingredients

• 1 pound green beans or haricot vert
• ¼ cup red onion minced
• 2 cloves garlic minced
• ¼ cup pecans chopped
• 1/3 cup full fat sugar free mayo
• 1.5 tablespoons lemon juice
• Tamari soy sauce
• Toasted sesame oil
• 1 teaspoon sambal olek or sriracha sauce
• 1 teaspoon stone ground or Dijon mustard
• Kosher salt & pepper
• Avocado oil

Instructions

1. Make the dressing for the green beans by adding the mayo to a bowl along with the lemon juice, 1.5 teaspoons tamari, ½ teaspoon sesame oil, sambal, mustard, ¼ teaspoon salt, and a couple cracks of pepper. Mix well and check for seasoning, you may want more spice or lemon juice. Set aside.
2. For the green beans, pre-heat a large non-stick pan just below high heat for 2 minutes with 2 teaspoons of oil. Add the green beans and cook for 7-8 minutes, until blistered on outside, but still crunchy.
3. Add the onions, garlic, pecans and cook for 1 minute. Turn the heat down to medium and add 1.5 tablespoons of tamari, ½ teaspoon of sesame oil, and a ¼ teaspoon of salt to the pan and cook for 30 seconds so the beans can steam.
4. Remove from heat and transfer to a large bowl. Once the beans have cooled slightly add enough dressing to coat, and enjoy!
5. Green beans will keep in the fridge for 4-5 days, but can not be frozen.

source: https://www.flavcity.com/sauteed-green-beans/

tags: keto, low-carb

macros

• 230 calories
• 4.9 grams of net carbs
• 8.5 grams of total carbs
• 21.2 grams of fat
• 3 grams of protein
• 4.33 grams of fiber