| Level: | Easy |
| Total: | 20 min |
| Active: | 15 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 20 min |
| Active: | 15 min |
| Yield: | 4 servings |
Ingredients
- 1 tablespoon coconut oil
- 12 ounces small string beans, stems removed and beans cut in half
- 12 ounces small string beans, stems removed and beans cut in half
- Kosher salt and coarsely ground black pepper
- Kosher salt and coarsely ground black pepper
- 3 tablespoons mango chutney
Instructions
- Heat the coconut oil in a high-sided saute pan over medium heat. Stir in the green beans to coat. Season with salt and pepper, cover and cook until tender, 6 to 7 minutes. Add the mango chutney, stir and saute until thoroughly coated, 1 to 2 minutes more.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 177 |
| Total Fat | 4 g |
| Saturated Fat | 3 g |
| Carbohydrates | 35 g |
| Dietary Fiber | 10 g |
| Sugar | 20 g |
| Protein | 6 g |
| Cholesterol | 0 mg |
| Sodium | 839 mg |
| Serving Size | 1 of 4 servings |
| Calories | 177 |
| Total Fat | 4 g |
| Saturated Fat | 3 g |
| Carbohydrates | 35 g |
| Dietary Fiber | 10 g |
| Sugar | 20 g |
| Protein | 6 g |
| Cholesterol | 0 mg |
| Sodium | 839 mg |
Reviews
Yes
Oh WOW. My family doesn’t like green beans, but I try to get them to eat them because they are so good for you. Thanks to Damaris, I’ve found the answer! The addition of the chutney does wonders for the green beans. It add just a touch of sweetness and adds to the fresh flavor while the beans are good enough to get rid of the raw taste. This is now a staple in my kitchen.