Low FODMAP green beans
Vegan option
Ingredients
- 300g green beans, weighed after trimming
- 15g (3 tsp) garlic infused ghee or oil (recipes are linked in notes below)
- Freshly cracked pepper, to taste
- Lemon juice, to taste
- Fine salt, to taste
- 25g toasted slivered almonds
Instructions
- Bring a well salted medium pot of water to a simmer over a medium heat.
- Once simmering, add the beans and cook for two minutes. They should be just softened but still bright green. Drain then run under cold water to stop the cooking. Drain again and gently pat dry.
- Place a pan over a medium heat and add the garlic infused ghee. Once it it warmed through and shimmery, grind pepper straight into the ghee. It should sizzle and cook, softening the pepper flavour like in cacio e pepe.
- Add the beans to the pan and toss to coat. Add more ghee if you think it's necessary, but keep in mind that ghee is nearly 100% fat so it has a richer mouthfeel than butter.
- Once the ghee has mostly adhered to the beans, add a splash of lemon juice to taste. Add a pinch of salt and stir to coat.
- Transfer the beans to a serving platter and top with the toasted almonds. Serve warm. Reheat any leftovers to melt the ghee again.
Notes
- The recipe for garlic infused ghee is here.It keeps really well in the fridge, so I always like to have some on hand.
- For a vegan version, use this garlic infused oil recipe. Use it to taste (I find it to be slightly less garlicky than the ghee).
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