Classic Green Beans

This Green Bean recipe is a basic staple of the PhazeMoldDiet. It's a great choice when money is low or time and energy are lacking. Serve with your favorite healthy meat and it makes a complete meal. Organic Green Beans are a go-to side dish for any phase in the PhazeMoldDiet. They are perfect for any occasion and everyone in your family can eat them safely and enjoy them, including children.

KITCHEN ITEMS YOU'LL NEED

• Stainless Steel Colander - https://amzn.to/2ngtvmC

• Kitchen Shears or Sharp knife below - https://amzn.to/2niBpMj

• Sharp Knife (if no kitchen shears) - https://amzn.to/2lbA5Ks

• Glass cutting board - https://amzn.to/2mEzQYO

• Stainless Steel Skillet - https://amzn.to/2lJtaZ9

• OR: Stainless Steel Stock Pot (For larger batches) - https://amzn.to/2mFfKh2

• Filtered water

• Baking soda

INGREDIENTS

• 8 cups Organically grown Green Beans

• 1/2 tsp Sea Salt or Himalayan Salt can also be used

• 2 Cloves Organic Garlic *Optional - adds great taste and nutrition

INSTRUCTIONS

1. Read our "How to prepare green beans" post

2. Snap and cut your beans: Wash beans under water and for those recovering from mold exposure I suggest soaking the beans in a water solution after rinsing of 1 teaspoon of baking soda.  The baking soda will kill off any mold spores that might be lurking in the green beans.

3. Get a cutting board, sharp knife and a solid surface to work on.

4. Place the uncut beans in the middle and line up 4-5 beans at a time and cut off the ends.  Turn that group of beans around and repeat. 

5. Once you are done cut the beans into 1-2 inch pieces.

6. Place these "cut" pieces to the left

Cooking:

In a stainless steel skillet pan add about 2 cups of filtered water and about 1/2 t celtic sea salt.

Cook on the stove top on medium heat for about 25 minutes or until a fork enters the beans softly.

Cooking Tip: If you don't cook them long enough, they'll be harder, but they have more nutrients. If you cook them just right they'll be soft and delicious but contain less nutrients. If you cook them too long they'll get mushy and contain limited amounts of nutrients.