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Glazed green beans with finely diced onion and homemade meat stock for Full GAPS

Glazed Green Beans With Onions and Meat Stock for Full GAPS

One pound of green beans and finely diced onion cooked in homemade meat stock, finished with butter or ghee until glossy for a Full GAPS side dish.
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Servings: 1 batch
Course: Side Dish
Cuisine: GAPS
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound fresh or plain frozen green beans fresh trimmed and rinsed; frozen partially thawed and drained
  • 1/4 cup onion finely diced
  • 1 cup homemade chicken or beef meat stock
  • 2 tablespoons butter or ghee divided into two 1-tablespoon additions
  • unrefined sea salt to taste
  • pure ground black pepper to taste

Equipment

  • 1 Le Creuset Signature 10.25-inch skillet in Artichaut or heavy-bottom stainless saucepan
  • 1 Fine-mesh stainless-steel strainer for partially thawing frozen beans
  • 1 Wooden or silicone spoon for frequent stirring
  • 1 Knife and wooden cutting board for finely dicing the onion
  • 1 Measuring cup and tablespoons

Method
 

  1. Trim and rinse fresh green beans. If using frozen beans, run them under hot water in a supported strainer until partially thawed, then drain.
  2. Heat 1 tablespoon butter or ghee in a heavy-bottom skillet over medium heat until bubbling. Add the finely diced onion and sauté for about 5 minutes, stirring, until translucent and mild-smelling.
    Finely diced onion bubbling in butter in a Le Creuset Artichaut skillet before green beans are added
  3. Add the green beans and 1 cup homemade meat stock. Boil uncovered at a fast boil, stirring frequently, until the liquid is almost gone and only a thin bubbling film remains around tender beans.
    Green beans and diced onion in nearly reduced homemade meat stock in an Artichaut skillet
  4. Add the remaining 1 tablespoon butter or ghee and season with sea salt and black pepper to taste. Stir briefly until the remaining water reduces and the beans are glossy, with no deep liquid pool.
  5. Serve warm while the light stock-and-butter glaze coats the beans and softened onion.

Notes

Full GAPS: Use after green beans, onions and the chosen butter or ghee are tolerated. This stock-reduced side is not an Introduction Diet soup.
Meat stock: Use homemade chicken or beef meat stock made with raw meaty bones and joints. Keep the measured one-cup amount.
Starting batch: This recipe starts with one pound of green beans. The number of servings and cooking time vary with the size of the beans, pan width, and how long the liquid takes to reduce.
Two batches: Double every measured ingredient and cook in a pan large enough to reduce the stock without crowding, or make two batches.

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