Black Olive Green Beans
When it comes to working with my clients in my Sweet Liberation sugar-free program, I always recommend that they concentrate on preparing a healthy dinner by having:
• 1 lean protein (chicken, turkey, fish, lean red meat)
• 1 gluten-free whole grain or legume (quinoa, millet, brown rice, beans, mushrooms)
• 2 vegetables — at least one being green.
Since eating vegetables is such an important practice, why make it tiresome or boring? There are too many people just steaming or boiling vegetables, then begrudgingly eating them. Vegetables have got a bad wrap because they can be cooked in such a bland way.
Today’s recipe is by no means, bland.
I first had black olive green beans from a local Chinese food restaurant (back before my gluten-free & sugar-free days). I loved how flavorful they were. If you’re looking to liven up your dinner plate, give them a go. You can use whole black olives or black olive paste — both will do the trick.
- 8 dried black olives, stored in olive oil. Take out the pits. (or 2 tbsp of black olive paste)
- 1/2 clove of garlic, minced
- 1 pinch of salt and pepper
- 2 tsp of olive oil
- 3 big handfuls of green beans
- Pit 8 dried black olives (that were preserved in olive oil)
- Place them in a mortar & pestle, or small food processor.
- Mash the olives with 1/2 clove of minced garlic, a pinch of salt & pepper, and 2 tsp of olive oil.
- Make a paste.
- Steam 3 big handfuls of string beans for 8 minutes.
- Add beans to a pan and toss the beans in the black olive paste. (You can also use black olive paste instead of pitted olives.)
- Turn stove on medium heat, and cook beans for additional 2-mins.
- (You can let the beans sit and marinate for 30 minutes before additional cooking time.)