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Blistered Purple Hyacinth green beans sauteed with white truffle paste create a purple and green tie-dyed plate that's the perfect savory accompaniment for any dinner.
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truffled purple green beans

Blistered Purple Hyacinth green beans sauteed with white truffle paste create a purple and green tie-dyed plate that's the perfect savory accompaniment for any dinner. 
Course Side Dish
Cuisine American, dairy free, gluten free, grain free, ketogenic, paleo, soy free
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4
Calories 66kcal

Ingredients

  • 1 lb purple green beans washed and trimmed
  • 1/2 tbsp white truffle paste
  • 1 tbsp extra virgin olive oil
  • Few turns fresh ground Himalayan salt to taste

Instructions

  • On medium-high heat, heat oil and truffle paste for about 60 seconds in a skillet
  • Add green beans and stir until the oil and truffle evenly coat all the beans.
  • Let cook, stirring regularly, allowing some parts of the green bean to cook more than others.
  • After 5-7 minutes, remove beans from skillet and serve
  • The beans should be part green in the more cooked areas and part purple in the less cooked areas.
  • Serve and Enjoy!

Notes

The key to keeping the purple color is to lightly cook the green beans. It will leave a crunchier texture and the purple color. If you cook them too long, the purple color will all fade to green. 

Nutrition

Calories: 66kcal | Carbohydrates: 8g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Sodium: 8mg | Potassium: 249mg | Fiber: 3g | Sugar: 4g | Vitamin A: 782IU | Vitamin C: 14mg | Calcium: 42mg | Iron: 1mg