This makes a great substitute for the typical ho-hum green bean casserole that we all grew up eating at the holidays.
1.5 lb. green beans
2 Tbs. Ghee
1 small onion diced
2 cloves garlic
8 oz mushrooms chopped
18 oz Coconut Milk
1 – 1/2 Tbsp Tapioca Starch (Flour)
Sea Salt & Pepper to taste
3/4 cups of Almond Meal
Clean and steam green beans. Boil green beans for 1-2 min then quickly strain and put in cold water to stop cooking once al dente
Put green beans in medium size baking dish arranging them neatly (makes serving easier)
Cook the onions, mushrooms and garlic until soft in the ghee or grass fed butter. Add to the green beans and arrange evenly
Mix Coconut milk and Tapioca Starch
Pour the mixture over green beans, which should cover them about halfway
Add salt and pepper to whole dish
Bake on 350 for 30 min, add almond meal to top then heat for 3-5 more min. I turned the broiler on to brown and crisp the Almond Meal
Let dish cool 10 min before serving
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