Green Bean Casserole with Onions and BACON

I came across this recipe for a Green Bean Casserole on PrimalDocs in the past week. Sounded like just the thing to try for Thanksgiving.

Ingredients

  • 1/2 lb fresh green beans, cut to bite size pieces
  • 1 large onion, sliced
  • 4 mushrooms, diced small
  • 1/4 cup almond flour
  • 3 slices of bacon, chopped to bits
  • 1 cup of unsweetened coconut milk
  • 1 tbsp arrowroot powder
  • 1/8 tsp nutmeg
  • salt and pepper to taste

I made a smaller serving in an 8 x 8 dish so my ingredients are half of the recipe posted on PrimalDocs.

Process

Cook your bacon. (We prefer to bake in the oven on parchment paper at 350F for 30 minutes. So much easier than cooking on the stove!) Once done set aside and transfer the bacon grease to a pan so you can use it later. When the bacon has cooled, cut into bits. (Tip for making bacon bits.)

While the bacon is cooking, slice the onion and toss the pieces with almond flour and a little salt. It’s also a good time to chop up your mushrooms.


Spread the onions on a baking sheet and bake at 475F, turning and tossing every 10 minutes.

Mine only needed about 20 minutes but yours might need longer depending on your oven.

Cleanup is a snap when using parchment paper!

While the onions are baking, blanch the green beans in boiling salted water for about one minute and place in an ice bath.

On the stove, combine the bacon fat, 3/4 cup of the coconut milk, and the mushrooms. Heat to a simmer.

Mix the arrowroot starch with the remaining 1/4 cup of coconut milk and mix to create a slurry. Add the slurry to the simmering milk and whisk.

Continue to simmer until the sauce is thickened. Add the nutmeg and salt to taste. (I’ve never tried to make a mushroom soup from scratch and I have to say, this worked better than I thought it would.)

Add the green beans and some of the onions to the pan and mix well.

Transfer to your baking dish and top with the remaining onions and the bacon.

Bake at 350F for about 30 minutes or until bubbling.

I am really pleased with how it turned out. I think next time I’ll add a little chili flakes to give it a little more pizazz. For those who want a dish that’s all natural and no MSG from condensed soups, this recipe is a winner!

Happy Thanksgiving Everyone! :-)

Sugar is a type of bodily fuel, yes, but your body runs about as well on it as a car would.
~ V.L. Allineare

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2 comments

  1. Wow, this looks really delicious! My cousin made a green bean casserole for Thanksgiving, but I couldn’t have any because of the gluten. But it looks like this recipe doesn’t have any gluten in it. :)

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    1. It is, gluten free and delicious! I was really, really pleased at how well the arrowroot powder worked as a thickener. I really don’t think the average person would know it wasn’t made with traditional condensed mushroom soup. In fact, I took it to a potluck at Don’s office because he had to work on Thanksgiving and no one knew the wiser or said anything about it. Granted it’s like a frat party at the station with all the testosterone in the room and I didn’t get any compliments either but that’s guys for you. LOL I figure the fact that they ate it and no one said, “what the hell?” qualifies for something. :-)

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