Coconut Bacon Green Beans Amandine




Yield 4 servings



  1. Slice fresh beans French style and cook, covered in a small amount of boiling salted water until crisp-tender and drain. Or cook frozen beans according to package directions.
  2. Dry cook almonds in a small skillet over medium heat for 1-2 minutes until toasted and fragrant.
  3. Add in minced garlic and shallot plus stock and reduce to a medium low heat, stirring occasionally, until golden and the stock is almost completely cooked down. About 5 minutes.
  4. Remove from heat and add lemon juice.
  5. Pour over green beans and season to taste with salt and pepper. Toss to evenly combine.
  6. Top with coconut bacon and serve immediately.

Courses Side

Recipe by The Plant Philosophy at