Paleo Green Bean Casserole Recipe
Not only for Thanksgiving dinner, this homemade green bean casserole can grace your table throughout the year - crispy pork rinds, almond crumble and all!
Servings 6 people
Calories 516kcal
Ingredients
- 1 lb. fresh green beans trimmed and halved
- 6-8 oz. baby bella mushrooms minced
- 1 cup chicken broth
- 1 cup full-fat coconut milk
- 2 garlic cloves minced
- 2 tsp. fresh thyme
- 1 ½ tsp. coconut aminos
- 3 tbsp. tapioca starch
- 1 tbsp. cooking fat
- Sea salt and freshly ground black pepper
Topping Ingredients
- 1 sweet onion diced finely or minced
- ¾ cup almond flour
- ¼ cup coconut flour
- ¼ cup pork rinds crushed
- ½ cup ghee
- Sea salt and freshly ground black pepper
Instructions
- Preheat your oven to 400 F.
- Bring a large pot of salted water to a boil.Sea salt and freshly ground black pepper
- Add the green beans and blanch for 5 minutes.1 lb. fresh green beans
- Remove from the stove and strain the green beans with cold water to stop the cooking. Add back to the pot and set aside.
- Heat a tablespoon or two of the ghee for the topping in a skillet over medium-high heat.½ cup ghee
- Add the onion and sautée until soft and translucent, about 5 minutes.1 sweet onion
- Transfer to a medium-size bowl and let cool.
- Combine the rest of the ingredients for the topping to the onions and mix well.¾ cup almond flour, ¼ cup coconut flour, ¼ cup pork rinds, Sea salt and freshly ground black pepper
- If you'd like you can spread out ⅓ cup of the topping on a parchment paper lined baking sheet and bake for 5-8 minutes until browned, stirring if needed.
- Next, heat a tablespoon of cooking fat in a large skillet over medium heat and add the mushrooms. Cook for 5-8 minutes until soft.1 tbsp. cooking fat, 6-8 oz. baby bella mushrooms
- Add the garlic, thyme, and season to taste; stir, cooking for another 2 minutes.2 garlic cloves, 2 tsp. fresh thyme
- Sprinkle the tapioca starch over the mushrooms and mix.3 tbsp. tapioca starch
- Pour in the broth, coconut milk, and coconut aminos and bring to a boil.1 cup chicken broth, 1 cup full-fat coconut milk, 1 ½ tsp. coconut aminos
- Stir constantly until the mixture thickens.
- Mix the mushroom sauce in the pot with the green beans. Stir in the ⅓ cup topping and mix well.
- Transfer to a casserole dish and top with remaining onion crumble.
- Bake for 15 minutes until bubbling and top is golden brown.
- Cover lightly with foil if top browns too fast.
Nutrition
Calories: 516kcal | Carbohydrates: 32g | Protein: 14g | Fat: 39g | Saturated Fat: 20g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 45mg | Sodium: 9490mg | Potassium: 572mg | Fiber: 6g | Sugar: 13g | Vitamin A: 602IU | Vitamin C: 16mg | Calcium: 163mg | Iron: 4mg