Adapted from my Vegucation Station at the farmers’ market; link to our blog: http://blog.gatheringtogetherfarm.com/2016/08/21/august-20th-market-recipes-ft-crockett-green-beans/
Pre-snap the stems off of your green beans. Either leave your beans long, or snap them in half, whichever you prefer.
Coat the pan in oil and heat up to medium high. Meanwhile, chop up your onion and add them into the oil once it’s up to temp.
Add about 3-4 tablespoons tamari to the onion in the pan and let cook about 2 minutes.
Add in your snapped green beans and stir around to coat in oil, adding more tamari if more liquid is needed. Cover and let cook about 6 minutes, as the green beans take a while to cook through. Meanwhile, mince garlic. Stir a couple times during the cooking process, adding a splash of tamari each time. The tamari will reduce and make a thick glaze over the beans.
Remove the lid from the pan and add in the garlic, 2-3 pinches of salt, and 2-3 more tablespoons of tamari. Let cook another 5-10 minutes to your preferred softness with the lid off.
This is a great dish as it is so full of protein it can be eaten solo, but it is also wonderful served with a side of rice next to chicken or tofu.