Paleo Green Bean Casserole
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8-10
- 1 lb Fresh Green Beans (I prefer Haricot Vert)
- 8 oz Roughly Chopped Mushrooms
- 4 oz Bacon (about 5 large strips)
- 1 cup Thinly Sliced Yellow Onions
- 1/2 cup Finely Chopped Shallots
- 3 Cloves Garlic Minced
- ½ cup Almond Meal
- 1.5 cups Unsweetened Almond Milk
- 3 tsp Sea Salt
- 2 tsp Cracked Black Pepper
- 2 Tbl Extra Virgin Olive Oil (EVOO)
- 1 medium yellow onion, cut into 1/4 inch discs
- 1 egg, beaten
- 1 cup pork rinds, powdered
- 1 1/2 pounds fresh green beans, cleaned and ends trimmed off
- 2 tablespoons butter, ghee, or bacon fat
- 8 ounces button mushrooms, sliced 1/4 inch thick
- 1 can full-fat coconut milk
- 2 tablespoons arrowroot powder
- 1/2 teaspoon sea salt
- 1/4 teaspon ground black pepper
- 1 pound bacon, crispy & roughly chopped
- Preheat oven to 350 F.
- Line a baking sheet with parchment paper. Aluminum foil is an acceptable substitute.
- Drizzle 1 Tbl EVOO on the thinly sliced yellow onions and sprinkle with 1 tsp sea salt. Massage the EVOO and salt evenly into the onions with your hands. Spread the onions out on the baking sheet evenly.
- Bake for 30 minutes at 350F, removing from the oven and stirring/flipping every 10 minutes. You’re looking for a brown/crispy texture. [Note: cook for an additional 5+ minutes if they aren’t crispy enough].
- Put a large pot of water and salt on high heat and bring to a boil.
- Roughly chop the bacon and add to a sauté pan on high heat. Lightly crisp the bacon then add the chopped shallots. Once the shallots are slightly clear, add the minced garlic. After a few minutes, add the mushrooms and continue to stir on medium/high heat.
- Cut the green beans into half and add to the water when it starts boiling. Boil for 5 minutes then remove from the water and place in a bowl. When the mushrooms have cooked down and have a golden color, remove the entire bacon/scallion/garlic/mushroom mixture and place aside in a separate bowl.
- With the heat on medium/low, add 1 Tbl EVOO and 1 cup of the almond milk and stir with a metal whisk.
Add half of the almond meal and whisk until it dissolves. Carefully add the rest of the almond milk and almond meal, whisking the mixture together over a medium simmer. Add 2 tsp sea salt and the 2 tsp pepper. Whisk until the gravy thickens slightly to the texture of heavy cream. Reduce the heat and add the bacon/mushroom mixture then stir.
- Add the green beans to the sauté pan and stir. Pour the entire mixture into a medium-sized casserole dish. Cover with aluminum foil & the lid (if you have one) and bake at 350F for 15 minutes.
- Remove the foil/lid and sprinkle the dried onions evenly on top.
- Place back in oven for 5 minutes at 350F uncovered. Enjoy!
- Break apart the onion discs so that you have rings. Toss them in the beaten egg and then coat each onion in the powdered pork rinds. Lay them out on a parchment paper-lined baking sheet. Bake at 300 for 30 – 45 minutes (or until they start to brown and look crispy). Remove from the oven and set aside and roughly chop up when cooled.
- Put the trimmed green beans in a large soup pot and cover with water. Set over medium heat and once it comes to a simmer, set the timer for 10 minutes. After 10 minutes, drain and dunk in some cold or ice water to stop the cooking process.
- In a large sauté pan, melt the butter. Add the mushrooms and sauté until they’re reduced in size and browning.
- Add the coconut milk then whisk in the 2 tablespoons of arrowroot.
- Stir in the salt and pepper and let simmer, stirring continuously, for about 5 minutes.
- In a large bowl, toss the green beans with the mushroom gravy and chopped bacon.
- Pour into a 9×13” casserole dish, cover with aluminum foil, and bake at 350 for 40 minutes.
- Remove from oven, toss the chopped onions on top and return to the oven again (uncovered) at 350 for an additional 5 minutes.
- Serve warm.