As a child, I begged my mother to make classic Creole green beans, flavored with ham or bacon. I would eat them by the bowlful. Many years later, as a vegan, I wanted to recreate that flavor without any added fat, salt, and cholesterol.
Grabbing my faithful black cast iron skillet, the two junior sous chefs and I spent one afternoon creating this recipe for you. A splash of low sodium soy sauce is responsible for the salty flavor, while a capful of liquid smoke adds the illusion of meat.
- 1 pound fresh green beans
- 1/2 cup water (divided use)
- 1 medium red onion – chopped
- 2 cloves garlic – minced
- 1 1/2 Tbsp low-sodium soy sauce
- 1 capful (about 3/4 tsp.) liquid smoke
- 1 Tbsp salt-free seasoning (I like Costco brand)
- 1 Tbsp onion powder
- 2 large tomatoes – chopped
- 1/4 cup chopped almonds (optional)
Wash the beans, stem, and snap into 1 inch pieces. Set aside.
Heat 4 Tbsp of water in a medium sized skillet. When the water is hot, add the chopped onions and garlic. Cook until the onion and garlic are lightly browned. If needed, add water 2 Tbsp at a time to keep the vegetables from scorching.
Add the remaining water, spices, and green beans to the pan. Place lid on pan and cook for 10 minutes. The beans should be bright green. There should be just a little water left in the bottom of the pan.
Add soy sauce, chopped tomatoes, and liquid smoke. Cook another 5-7 minutes.
Sprinkle with chopped almonds. Serves 6.
The recipe is free and you can download a free copy by clicking the red link below.