• 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.