Spicy Sautéed Beans n' Greens (GF, vegan, ACD)

spicy beans

Coconut oil is a great sauté oil.  When used with sesame oil, it lends a warm, rich aroma and flavor to humble green beans. Then I added garlic, onion, and crushed dried red chilis to kick it up a notch. Yowzas!  The beans are crisp and tender, the flavor is rich, and the heat is perfect for warming you up on a chilly winter night. 

The prominent flavor of coconut oil in this simple side dish is the perfect reason to include it in this month's SOS Kitchen Challenge. In addition to showcasing coconut oil, one of our favorite ingredients, Ricki and I are happy to share great giveaway with you: a 32-oz jar of Tropical Tradition's Gold Label Virgin Coconut Oil! Read all the rules for entering the challenge and being eligible for the giveaway HERE.  Go find yourself some coconut oil, and get creative in the kitchen!

Spicy Sautéed Beans n' Greens

serves 2

  • 2 tsp virgin coconut oil (I like Tropical Traditions brand)
  • 2 tsp toasted sesame oil
  • 1 large onion
  • 2 large garlic cloves
  • 2 great big handfuls fresh green beans
  • 2 great big handfuls fresh baby spinach leaves
  • umeboshi plum vinegar, to taste
  • crushed dried red chilis, or red pepper flakes, to taste
  • sprinkle sesame seeds (white or black)

Wash green beans and pat dry. Trim off stem ends and cut green beans into 1-2 inch pieces. Slice onion, and peel and finely chop garlic.

Heat oil in a sauté pan over medium heat, and add onions and garlic. Saute for 4-5 minutes, then add green beans. Saute until they become bright green, then add spinach. Stir, turn up heat, and saute until spinach is wilted and green beans are crisp tender and even just a little crisp on the outside. Stir often to prevent sticking. Season to taste with umeboshi vinegar and chili pepper, and garnish with sesame seeds. Serve.


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