Ingredients
Equipment
Method
- Place a stainless-steel grill basket on the grill and preheat to medium-high. Have tongs and a serving bowl ready.
- Rinse the fresh green beans in a colander and drain, but do not pat them dry. Remove tough ends if needed; leave whole or cut into halves or thirds.
- Put the damp beans in a large bowl. Add two tablespoons of melted non-hydrogenated coconut oil, one teaspoon of unprocessed sea salt, two crushed garlic cloves and a pinch of freshly ground black pepper. Toss to distribute.
- Transfer the seasoned beans to the preheated basket, close the grill lid and cook for five minutes.
- Toss with tongs, bringing beans from the bottom up to the top. Close the lid, cook for another three minutes and toss again.
- Continue cooking and tossing until the beans slightly soften and become a brighter, shiny green. Use their texture and appearance alongside the approximate ten-minute cooking plan.
- Transfer to the serving bowl slightly before they reach your preferred tenderness, as they continue cooking after leaving the grill. Serve warm.
Notes
Amount: Two pounds of beans make twelve side servings, not twelve complete meals.
Wet beans: Drain excess rinse water but do not pat dry. Water clinging to the beans helps them steam under the grill lid.
Cooking: Preheat the basket to medium-high. Cook covered for five minutes, toss bottom to top, then cover for another three minutes and toss again. Continue until bright, shiny and slightly softened. Transfer slightly before the desired tenderness for carryover cooking.
Timing: The card uses five minutes preparation and ten minutes cooking, fifteen minutes total as a planning figure. Allow additional grill preheating if needed; the final texture controls the finish.
Fat: Use melted non-hydrogenated coconut oil for this dairy-free batch. GAPS reserves cold-pressed olive oil for dressing ready-to-serve food rather than heating.
Scaling: At 2× use four pounds of beans, four tablespoons coconut oil, two teaspoons salt, four crushed garlic cloves and two pinches pepper. Use sufficient basket space or separate batches; keep the same cooking intervals and cues rather than doubling the clock.
Storage: Refrigerate leftovers promptly in a shallow covered container and use within three to four days. Warm the portion needed until hot throughout; reheated beans will be softer.
GAPS: Full GAPS after ingredients are introduced. Fresh green-bean pods are not dried navy beans and do not need that soaking process. This grilled preparation is different from early Intro broth-cooked vegetables.