Bush Beans. So easy to grow. So crisp. So beautiful. 
A simple preparation will maintain all the qualities of your beans – this is a pleaser and will translate to any other vegetables you might want to use. The only tricky thing about this “exact” recipe is that instead of oil or butter, I used the leftover bits from making homemade ghee….sooooo, you’re far more likely to have olive oil or coconut oil on hand or butter even, so go ahead and just use what you have. Wink wink.
- 1 bunch of beans
- 1 Tbsp ghee bits or oil or butter
- a few dashes of tamari
- a few dashes of balsamic vinegar
The beauty of this dish is tamari is salty and the balsamic is sweet and will caramelize. Saute your beans over medium high heat and once bright and glistening, add your tamari and balsamic. At this point the beans will cook quickly and the sauces will thicken and dry up. As soon as they do – you’re ready to plate. Enjoy