1 tbsp olive oil
1 cup chopped onion (about 1/2 onion)
1 lb floor beef
1 tbsp tamari or coconut aminos
1/4 tsp salt, extra to style
1/4 tsp pepper, extra to style
1/4 tsp floor ginger
1/4 tsp granulated garlic
1 cup coconut milk (about 1/2 can)
1 (14.5oz) can diced tomatoes, fire-roasted most popular
1 lb inexperienced beans, trimmed and minimize into 2″ lengths
1. In a big skillet, heat the olive oil over medium-high warmth. Add the onion and sauté till softened, about 4 minutes. Add the bottom beef and sauté till browned and barely crispy, breaking apart chunks with a wood spoon, about 8 minutes. Add the tamari, salt, pepper, ginger, and garlic; stir to mix and permit the tamari to caramelize, about 1 minute.
2. Add the coconut milk, tomatoes, and inexperienced beans, and stir to mix. Convey to a simmer, cowl and scale back warmth to low; simmer till the beans are smooth and brilliant inexperienced, about 5 minutes. Uncover, add extra salt and pepper to style, then serve with white rice or cauliflower rice.
** For added warmth, serve with chopped jalapeno pepper or add just a few squirts of sizzling sauce.