6 slices bacon of your choice
(Organic turkey bacon does not contain sodium nitrate & is 97% fat free)
4oz. veggie broth mixed with 8oz. of water
2-4 cloves of garlic (optional)
1 lb. Bag green beans (fresh or frozen is ok) if fresh steam first.
2-3 pinches of s & p to taste (Celtic salt contains minerals)
1-tablespoon coconut oil (optional)
1/4 cup sliced almonds
Handful of parsley (fresh or dried)
Extra virgin olive oil (EVOO)
Cut bacon into small pieces and put in pan. As needed, add veggie/water mixture to prevent sticking. Mix and toss bacon for 6-10 minutes or until bacon begins to brown and sizzle.
Press garlic and add to bacon. Add bag of green beans and 1 cup of broth/water mixture. Toss and cover to steam beans then re-toss. Repeat as needed. Cover to cook more until beans are tender and heated inside. Add salt & pepper to taste.
When you think mixture is done, toss in a handful of sliced almonds, handful of parsley, and 1-tablespoon coconut oil. Mix all ingredients together. Remove from heat and let sit to cool.
This dish taste best at room temperature or even the next day; this allows all the flavors to marry. Serve with drizzle of extra virgin olive oil. VIOLA! A HEART HEALTHY AND TASTY DISH!!