Green beans with mushrooms and onions are one of my absolute favorite side dishes. They’re low carb, low calorie, and make a wonderful addition to any meal. The best part is they’re also gluten free, grain free and I can eat them on the Whole30 program I’m following during January. They don’t take long at all to put together. You can cook them over medium heat in a sauce pan, or throw them in the slow cooker in the morning and they’re ready to go when you come in the door at night.
- 1 - 12 ounce bag frozen green beans (or fresh if you can find them)
- 1 cup sliced mushrooms
- ¼ cup onion, chopped
- 2 teaspoons clarified butter
- ¼ teaspoon sea salt
- Put the green beans in a large saucepan, with about 2 cups of water and place over medium heat.
- Add in the onion, mushrooms, salt and clarified butter and let it simmer for about 30 minutes, then serve.
- You can also put these in a slow cooker in the morning, place a lid on it and let them cook on low all day. They'll smell wonderful when you get home!
I have the directions to make your own clarified butter here: Clarified butter how to
You can find all of the recipes I’m using during the Whole30 I’m participating in January here: My Whole 30 Menus and Experience