Submitted by: Melissa Pruitt
Prep Time: 10 Minutes
Cook Time: 30 Minutes
This is an amazing dish served with Chicken or Steak, or even alone! The flavors blend so well in the aroma and taste :) My kids LOVED these, and since it was such a hit I thought i'd share!!!
Fill a large high sided skillet with some water, adding enough to be just shy of the rim of the pan by about 1 inch. Place over HIGH heat and bring up to boil; add a big pinch of sea salt and the green beans. Cook for about 5-8 minutes, the beans should still be crisp (you can cook longer if you don't like them crisp). Drain the beans and then run them under some cold water to stop them from cooking. Reserve the beans while you start the onions.
Return the skillet you cooked the beans in to the cook top over MEDIUM-HIGH heat. Add the almonds and toast stirring every now and then until golden, about 3 to 5 minutes. Remove the almonds from the skillet and reserve.
Return the skillet to the heat and add the butter and coconut oil and heat until the butter has melted. Add the onions, season with salt and pepper, and cook stirring frequently until the onions caramelize, 10 to 15 minutes. Add the thyme, and cook for another 5 minutes. Add the cooked cooled green beans and almonds, and stir well to combine. Season with sea salt and pepper, to taste.
Entire recipe is 6 carb and 3 protein, so one serving would be 1 carb and .5 protein.