Green Beans and Shallots

Green Beans and Shallots - spruce up a plain can of green beans @frugalanticsEating 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.  Baked Tilapia and Green Beans with Shallots

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!!


Green Beans and Shallots
  • 1 14 oz can green beans, drained
  • 1 shallot, peeled and sliced
  • 2 cloves garlic, minced
  • 1 Tbsp coconut oil
  1. Place shallot, garlic and coconut oil into a saute pan.
  2. Heat the pan over medium heat, stirring occasionally until shallots have carmelized.
  3. Add green beans and toss to coat.
  4. Heat through and serve.


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