Eating healthy can be very expensive. Fresh fruit and vegetables can really eat into your food budget if you want anything that isn’t on sale that week. I often supplement with canned and frozen. It is the only realistic way to feed a family of seven on a budget. Many of my long time readers will have noticed that I often put green beans on a dinner plate. More often than not, they are straight out of the can with nothing extra. That gets really boring for me.
Because I am using a cheap can of vegetables, I am willing to splurge a little on a bag of shallots. One little bag is good for three or four dishes, so in the end, the expense is worth it. In this case, I used only one shallot, but it was enough to give these green beans a big burst of flavor. I served them with baked tilapia which will post later this week. After last week’s run of desserts, I needed a week of savory just to keep my mind on eating right.
February will be a little different. I have lined up many guest and will have a different chocolate recipe every single day. My usual three post a week schedule will be blown out of the water with yummy goodness. Stay tuned!!
- 1 14 oz can green beans, drained
- 1 shallot, peeled and sliced
- 2 cloves garlic, minced
- 1 Tbsp coconut oil
- Place shallot, garlic and coconut oil into a saute pan.
- Heat the pan over medium heat, stirring occasionally until shallots have carmelized.
- Add green beans and toss to coat.
- Heat through and serve.