Our Green Bean Casserole will knock your socks off this holiday season! Creamy seasoned coconut milk and nut butter provide a rich sauce for French green beans and mushrooms, all topped with crunchy, salty pork rinds, making this dish absolutely worth savoring every bite!
Prep Time: 15 minutes
Baking Time: 30 minutes
2 tablespoons butter
1 medium yellow onion, peeled & chopped
3 garlic cloves, peeled & minced
1 teaspoon sea salt
½ teaspoon black pepper
1 teaspoon ground sage
½ teaspoon dried red pepper flakes
Pinch of ground nutmeg
1 tablespoon coconut aminos
1 cup canned coconut crème
2 tablespoons walnut or almond butter
¼ teaspoon xanthum gum
1 cup cremini mushrooms, sliced
4 cups French green beans, ends removed
2 cups pork rinds, crushed
Preheat your oven to 350 degrees Fahrenheit.
Add butter to a skillet or Dutch oven and bring to medium-low heat.
Add chopped onion and minced garlic to the skillet and sauté until soft, about 5 minutes.
Season with sea salt, pepper, ground sage, dried red pepper flakes and a pinch of ground nutmeg.
Season with coconut aminos and add coconut crème, nut butter and xanthum gum and stir until well-combined and a thick sauce has formed.
Add sliced mushrooms and French green beans and toss in the coconut crème sauce.
Pour into an oven-proof baking dish and bake in the oven for 15 minutes, or until bubbly and the veggies are tender.
Remove from the oven and spread an even layer of crushed pork rinds on the casserole and bake for 15 more minutes.
Remove from the stove and serve between 4, storing any leftovers in an airtight container in the fridge for up to 5 days.
Net Carbs: 10