Ingredients:
- 1 tablespoon coconut oil
- 5 pound green bean
- 5 cups full fat coconut milk
- 1/2 cup bone broth
- 8 ounces mushrooms diced
- 1/2 white onion diced
- sea salt
- fresh ground black pepper
- 2 clove garlic
- 1 tablespoon tapioca starch
- 1/2 white onion sliced in strips
- 1 cup palm shortening
- or beef tallow for frying onions
Directions:
- Clean and steam green beans, put in cold water to stop cooking once al dente.
- Put green beans in medium size baking dish.
- Melt the coconut oil over medium heat in a sauce pan.
- Add the onions and saute until translucent. Add mushrooms and garlic and cook until soft.
- Add the cooked onion mixture to the green beans and arrange evenly.
- Add the coconut milk and broth to the saucepan still over medium heat.
- Mix the organic tapioca starch with a few tablespoons of water until dissolved and mix into the sauce pan until it begins to thicken.
- Pour the mixture over green beans evenly.
- Add salt and pepper liberally over the whole dish.
- Bake for 30 minutes at 350 degrees – until the green beans are soft and the onions are golden brown.
- While the casserole is cooking heat up palm shortening or beef tallow over a medium high heat in a skillet.
- Add the sliced onions and cook them until golden brown and place them on a paper towel to drain.
- Remove the dish from the oven and top with fried onions.