Low iodine (LID) Butternut squash and string beans in coconut milk

Ingredients

Butternut squash (half)
string beans (about 10 strands)
coconut milk one cup
onion
garlic
rock salt
olive oil
pepper

Procedure

1.  Cut squash into cubes.
2.  Cut string beans into 1-2 inch size.
3.  heat olive oil
4.  Saute onion and garlic
5. Add coconut milk.  Bring to boil.
6.  Ass salt and pepper to taste.
7.  Put the squash.
8.  Simmer.
9.  Put the beans.
10.  Simmer until desired tenderness.
11. Serve with rice.