To being, bring a pot of salted water to a boil. Add in the whole noodle beans and cook for 3-5 minutes, or until they are just tender.
Drain the beans and immediately put them in a bowl of ice water to stop the cooking process. Again drain the beans. Let the beans sit in a colander to fully drain while you begin the next steps.
In a large skillet or wok, heat the coconut oil and cook the sliced onion until they are tender and slightly golden.
Add in the minced garlic and jalapeño pepper and cook for just a minute.
Add in the beans and cook for about 2 minutes, until they are hot.
Add in the coconut aminos and lime juice, then toss to coat.
Remove the beans from the heat and transfer to a serving dish.