Recipes | Side Dishes

Low FODMAP Triple “Onion” Green Beans

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Missing Onion Flavor? This is Your Recipe!

While onions are high FODMAP due to their fructan content, there are many ways to get onion flavor into your low FODMAP cooking. This recipe for Low FODMAP Triple “Onion” Green Beans is a perfect example. Skeptical? Read on.

Low FODMAP Triple “Onion” Green Beans on a white bowl against a deep yellow background
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First of all, oils infused with onion flavor are a product that your should have in your pantry. I love Fody Shallot-Infused Olive Oil for so many reasons. First of all, it is convenient!

Secondly, it is elimination safe, so I know that it is safe to eat. Thirdly, it tastes fabulous! Shallots have a particular nuanced onion flavor that is elegant and complex and they can add a certain something to your dishes that nothing else can.

Low FODMAP Triple “Onion” Green Beans closeup

Leeks, Scallions & Shallots

This green bean dish starts with super-fresh slender green beans, which are low FODMAP in servings of 15 beans or 75 g. These are simply blanched in water until very crisp-tender and drained.

Then comes the ”onion” part. A good amount of chopped scallion greens and leek greens are sautéed in Fody Shallot-Infused Olive Oil until soft, fragrant and luscious, then the par-cooked beans are added to the pan and given a quick sauté. A little salt and pepper and that’s it! You’re done and your Low FODMAP Triple “Onion” Green Beans are easy enough for a weeknight (this is a 10 minute dish), yet special enough for a holiday side dish.

Low FODMAP Triple “Onion” Green Beans

Our Low FODMAP Triple “Onion” Green Beans are very quick and easy to make, packed with onion flavor and yet completely low FODMAP! See them in action with our Crown Roast of Pork.

Recipe Sponsored By Fody Foods

Low FODMAP Triple “Onion” Green Beans on a white bowl against a deep yellow background
5 from 2 votes

Low FODMAP Triple “Onion” Green Beans

These Low FODMAP Triple “Onion” Green Beans are packed with low FODMAP safe onion flavor! You gotta try them! And super quick to make. Don't wait for the holidays!

Makes: 8 servings
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Author: Dédé Wilson

Ingredients:

  • 1 pound (455 g) slender green beans, washed and trimmed
  • 3 tablespoons Fody Shallot-Infused Olive Oil
  • 3/4 cup (54 g) finely chopped leeks, green parts only
  • 3/4 cup (48 g) finely chopped scallions, green parts only
  • Kosher salt
  • Freshly ground black pepper

Preparation:

  1. Bring a large pot of water to a boil and drop in the beans. Cook them for just a couple of minutes or until very crisp-tender. Do not overcook at this point, as they will be cooking more in the sauté pan with the oil, leek and scallion greens. Drain the beans, then pat with paper towels to really dry them off.
  2. Heat a large sauté pan over low-medium heat, add Fody Shallot-Infused Olive Oil and heat until shimmering. Add the leek and scallion greens and sauté until very soft, but not browned, about 2 minutes. Add the green beans and sauté for about 1 minute until the beans are nicely coated with the leek/scallion mixture and are the perfect crisp texture. Season with salt and pepper and serve immediately.
Course: Side Dish
Cuisine: American

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