We never had green bean casserole on our Thanksgiving table growing up, but it’s made its way into my holiday traditions. My version is not completely “traditional,” but it is incredibly tasty. Although this dish makes for a phenomenal side dish during the holidays, it is also great all year round. I like using fresh green beans for my casserole, but you can certainly use canned or frozen beans.
6
Fat: 12.5 g
Carbs: 11 g
Net carbs: 8.1 g
Protein: 7.3 g
Fiber: 2.9 g
1 lb (454 g) fresh green beans, trimmed and cut in half
3 slices no-sugar-added bacon
1 tbsp (13 g) organic grass-fed ghee
1 onion, sliced
2 cloves garlic, finely minced
8 oz (226 g) portobello mushrooms, sliced
1 tsp coconut flour
1 tbsp (15 ml) coconut aminos
¾ cup (180 ml) Chicken Bone Broth or store-bought
½ cup (120 ml) heavy cream
Sea salt and black pepper
¼ tsp cayenne pepper
½ cup (56 g) grated mozzarella cheese
½ cup (50 g) grated Parmesan cheese
Fresh parsley, to garnish
Preheat the oven to 400°F (200°C, or gas mark 6).
Blanch the green beans. Bring salted water to a boil in a large, deep oven-safe skillet. Prepare an ice bath of half cold water and half ice. Add the green beans to the boiling water. Cook until the beans are bright green but still have some crunch, about 5 minutes. Immediately transfer the cooked beans to the ice bath and set them aside.
Discard the salted water from the skillet and return the skillet to the heat. Add the bacon to the pan and cook over medium-high heat for 2 to 3 minutes per side, turning frequently, until the bacon is crisp. Remove the bacon from the pan and set it aside.
To make the sauce, get rid of about half of the bacon fat, leaving 1 tablespoon (15 ml) in the pan. Add the ghee to the same pan. Sauté the onion until tender, about 3 minutes. Add the garlic and mushrooms and continue to cook the vegetables until the mushrooms are tender, about 5 minutes. Add the coconut flour, stir and cook for about 2 minutes. Add the coconut aminos and broth. Stir to lift all the brown bits from the bottom of the pan. Let the sauce simmer for a few minutes. When it starts to thicken, slowly add the heavy cream and stir to combine. Season with a couple pinches of salt and pepper to taste.
Return the green beans to the pan along with the cayenne pepper and toss to coat the beans with the sauce. Cover the skillet with foil and transfer it to the oven. Bake for 15 to 20 minutes.
Uncover the skillet and add the mozzarella and Parmesan cheese on top. Crumble the bacon on top of the cheese. Turn the oven to broil and return the skillet to the oven. Continue to cook for 3 to 5 minutes, until the cheese is melted and bubbly. Garnish with fresh parsley.