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TCHO New American Chocolate

Sauteed Green Beans with TCHO Cacao Nibs

Sautéed Green Beans with Nibs

Adapted from a recipe by Alice Medrich



1 pound of green beans, tips removed
2 tablespoons extra virgin olive oil
4 tablespoons TCHO Roasted Cacao Nibs
1 clove of chopped garlic
2-3 tablespoons balsamic vinegar
Sea salt to taste



1. Bring a large pot of salted water to boil; add the beans and cook 4-5 minutes, until bright green and barely tender. Drain and dry on paper towels.

2. Separately, in a very small saucepan, over medium heat sauté the garlic with the oil for 5 minutes; then lower the heat and add the crushed cocoa nibs for 2-3 minutes; do not simmer.

3. Transfer the beans to a platter and toss with the crushed nibs, garlic and warm oil. Toss again with balsamic vinegar and a sprinkling of sea salt, to taste.



Can be served hot or chilled. Serves 4 to 6.