Green beans will never be the same once you try this dish!
Green beans, trimmed and halved on a
1 Vidalia onion, thinly sliced
1 tbsp Avocado oil
2 cloves Garlic (or piece of frozen garlic puck )
2 tsp Rice vinegar
1-2 tbsp Water
1 tbsp Maple syrup
To taste Sea salt and freshly cracked black pepper
¼ cup Chopped walnuts (optional garnish)
Pre-heat a large skillet over medium heat. Once hot, add the oil and the onion. Season generously with salt. Reduce the heat to medium-low and cook for about 10-minutes until the onions are caramelized; stir frequently.
Stir in the garlic and green beans; toss to combine. Add the rice vinegar, water, and maple syrup. Cover the skillet with a lid and cook for 3 minutes. Uncover and continue to cook for about a minute to evaporate any excess moisture. Season to taste and garnish with chopped nuts if desired.
Recipe can be doubled or tripled and extras can be stored in the fridge for up to 4 days.