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Prepare the green beans by washing them and trimming the stems off the top and if they are very large you can cut them in half.
Toast the almonds in a dry skillet over a medium heat until they are browned then set aside, this will only take a few minutes. If you are not dairy free then you could toast them in a little butter.
Clean the skillet then add the coconut oil and cook the chopped shallots for 3-4 minutes until soft, and add the garlic in the last two minutes of cooking.
In a separate pan add one cup (250mls) of water and the green beans and cook for about 5-7 minutes until just crisp tender.
Drain the beans and toss them in the lemon juice, cooked shallots and garlic, and a little salt and pepper.
Serve topped with the toasted almonds.