Green beans are a wonderful source of vitamin K, vitamin C, vitamin A, magnesium, potassium, folate and iron. This dish give the beans a sweet and garlic flavor that is complimented by buttery pecans. I like to cook the beans until tender with a slight crisp.
- 2 teaspoons olive oil
- 1 pound organic green beans, tips removed
- 1 Tablespoon minced garlic
- 1 teaspoon dried marjoram leaves
- 1 Tablespoon tamari soy sauce
- 2 Tablespoons pure maple syrup
- ¼ cup chopped, toasted pecans (feel free to use walnuts or pine nuts instead)
- Dash of pepper
- 1 Tablespoon fresh squeezed lemon juice
- In a large saute pan, heat the olive oil over medium heat. Add the beans and saute for 5 minutes, until they begin to brown.
- Add the garlic and marjoram and saute for another minute. Add the tamari, maple syrup and pecans. Cover, reduce heat to medium and cook for 10-15 minutes until the beans are tender.
- Season with pepper and add fresh lemon juice.
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