Rosemary Green Beans

Rosemary Green Beans-sm
Recipe makes 2 servings.
Approximate Cook Time: 30 minutes
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Votes: 8
Rating: 4.75
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Ingredients

1 pound(s) green beans, fresh, trimmed
1/2 teaspoon(s) sea salt, divided
1 teaspoon(s) coconut oil
2 medium onion(s), green, sliced
2 teaspoon(s) rosemary, fresh, chopped
1/4 cup(s) pecans, chopped and toasted
2 teaspoon(s) lemon zest, grated

Instructions

  1. Heat 1.5 inches water in a medium pot with a steamer basket insert to a boil.
  2. Sprinkle green beans evenly with 1/4 teaspoon sea salt (if desired) and place in the basket.
  3. Cover and steam 10 minutes or until crisp-tender.
  4. Immediately plunge green beans into ice water to stop cooking. Drain.
  5. Meanwhile, heat a nonstick skillet over medium-high. Add oil when hot.
  6. Add green onions and rosemary, and saute 2-3 minutes or until softened.
  7. Add green beans, pecans, lemon rind and remaining sea salt (if desired), stirring until thoroughly heated.


9 Comments

  1. Jan

    My husband and I absolutely love these green beans! Delicious! I’ve shared the recipe on our site (and linked to you) … Thanks for a wonderful recipe! Looking forward to trying more.

    • Neely

      @Jan – Thanks for sharing and glad you like them!

  2. heatherthemom

    Mmmmmmm! The whole fam loved these, which is sayin’ something!

  3. cearasmom

    ABSOLUTELY LOVED THESE!!!! The best part is he kids did too.

  4. Jan;ice

    I am still learning about Paleo and am confused about this recipe. Are green beans okay on the Paleo plan?

  5. Shelley

    This has become a regular, especially when it comes to taking a side for get togethers.

  6. karen

    saw the rosemary green beans but am confused I thought green beans were not allowed on paleo

  7. Kim Z

    I don’t think green bean are Paleo. But, I eat them anyway. I don’t see how a natural food like that can do any harm.

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Rosemary Green Beans

Number of servings 2
Approximate cooking time: 30 minutes

Nutritional information provided to Paleo Plan
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Ingredients

1 pound(s) green beans, fresh, trimmed
1/2 teaspoon(s) sea salt, divided
1 teaspoon(s) coconut oil
2 medium onion(s), green, sliced
2 teaspoon(s) rosemary, fresh, chopped
1/4 cup(s) pecans, chopped and toasted
2 teaspoon(s) lemon zest, grated

Instructions

  1. Heat 1.5 inches water in a medium pot with a steamer basket insert to a boil.
  2. Sprinkle green beans evenly with 1/4 teaspoon sea salt (if desired) and place in the basket.
  3. Cover and steam 10 minutes or until crisp-tender.
  4. Immediately plunge green beans into ice water to stop cooking. Drain.
  5. Meanwhile, heat a nonstick skillet over medium-high. Add oil when hot.
  6. Add green onions and rosemary, and saute 2-3 minutes or until softened.
  7. Add green beans, pecans, lemon rind and remaining sea salt (if desired), stirring until thoroughly heated.
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