1 bag frozen or 1 lb fresh green beans
1 small onion -- or less
6 cloves garlic -- or less (both tend to spike me)
1/2 can diced tomatoes or, of course fresh
ground allspice -- traditionally, about 1 tsp or you might like less
olive oil or butter -- be generous!
Separately sauteed meatballs of your choice -- I used fake, frozen ones. But that adds carbs.
OPut oil or butter in pan, saute onions + garlic + allspice till clear (not brown, caramelizing will make for spikes for some people) add cleaned green beans and tomatoes, and 1/2 c or so water. Turn heat to medium-low and cover, checking now and then, for 15 - 30 minutes. This dish is traditionally cooked until the green beans are mushy, and it is GOOD that way! Add meatballs to consolidate flavor. The leftovers (IF you can leave any alone) are wonderful.
Watch your portions,especially if you cook longer -- I did spike from this one, but it is so tasty and different!
1 small onion -- or less
6 cloves garlic -- or less (both tend to spike me)
1/2 can diced tomatoes or, of course fresh
ground allspice -- traditionally, about 1 tsp or you might like less
olive oil or butter -- be generous!
Separately sauteed meatballs of your choice -- I used fake, frozen ones. But that adds carbs.
OPut oil or butter in pan, saute onions + garlic + allspice till clear (not brown, caramelizing will make for spikes for some people) add cleaned green beans and tomatoes, and 1/2 c or so water. Turn heat to medium-low and cover, checking now and then, for 15 - 30 minutes. This dish is traditionally cooked until the green beans are mushy, and it is GOOD that way! Add meatballs to consolidate flavor. The leftovers (IF you can leave any alone) are wonderful.
Watch your portions,especially if you cook longer -- I did spike from this one, but it is so tasty and different!
