Growing up, my grandmother always made green beans. Granted, they were from a can, but they were SO good. She added butter and sautéed onions and they were a cheap, delicious side dish. A common meal would have been ground beef and spices or roasted chicken with mashed potatoes and a side of green beans. For not having any idea about health or nutrition, this was a pretty healthy meal. We’ve complicated healthy eating so much over the years. Vegan, paleo, low-carb, vegetarian, pescetarian, etc. But our grandmothers (or great grandmothers at this point) knew something we didn’t: real, whole food is best.
They didn’t worry about labeling the way they ate. They just ate. My grandmother grew up with a garden in her urban backyard Pennsylvania rowhouse. Her parents went to the local farmer for their meat. They ate what they grew and bought locally (and organically – before it was a thing) what they couldn’t.
Somewhere along the line, things changed. When fat was vilified. People switched to Crisco. They switched to margarine. They switched to packaged and processed food.
But I love goin’ back to my roots and eating the way my grandmother used to cook.
These green beans with garlic and tomatoes are a healthy side dish that’s seriously delicious. The three just pair so perfectly together and cooking them in garlic ghee makes them even better. Yes, GARLIC GHEE. It’s so insanely good.
Ghee is basically butter with the lactose removed, so it’s safe for most people, even the lactose intolerant. It still has that super buttery flavor, but it can be easier on digestion.
- Heat the garlic ghee over medium heat.
- Add the green beans and cook until they start to soften, about ten minutes.
- Then add the chopped tomatoes.
- Cook for 3-5 minutes, or until they start to break down.
- Add the garlic and cook for another minute.
- Salt and pepper to taste!