A classic side dish at any holiday table, our version is revamped to avoid the fake, inflammatory ingredients found in the typical preparation. The creamy mushroom sauce envelops organic green beans and is topped with crispy fried shallots. No gluten, dairy, trans fats, or harmful chemicals in this dish. This recipe was developed keeping in mind our patients struggling with gut issues and autoimmune conditions.
4 tablespoons coconut oil or rendered animal fat, divided
8 ounces mushrooms, chopped
1 medium onion, chopped
4 cloves garlic, minced
3 tablespoons cassava flour, divided
3/4 cup bone broth
3/4 cup full-fat coconut milk
2 tablespoons coconut aminos
1/2 teaspoon fish sauce (optional)
3/4 teaspoon unrefined salt
1 1/2-2 pounds fresh green beans or 2 14.5 ounce jars of organic green beans
2-3 shallots, thinly sliced
Preheat the oven to 350 degrees. If using fresh green beans, steam for about 5-7 minutes. Meanwhile, melt 2 tablespoons of cooking fat in a large skillet over medium-high heat. Add the onion and mushroom, sprinkle with a generous pinch of salt, and sauté until soft and starting to caramelize. Add the garlic and sauté until fragrant, about a minute. Stir in 2 tablespoons of cassava flour until all of the veggies are evenly coated. Add the bone broth about a quarter cup at a time, stirring with each addition and ensuring it comes back to a slow boil. Add the coconut milk in the same fashion. Stir in the coconut aminos, fish sauce and salt. Allow the sauce to boil for a few minutes, until the sauce has thickened enough to coat the back of a spoon.
Drain or strain the green beans and arrange them in a small casserole dish. Pour the sauce over the top. Bake for 20-30 minutes.
Meanwhile, heat another 2 tablespoons of cooking fat in a small skillet. On a small plate, turn the shallot slices in the remaining 2 tablespoons of cassava flour until evenly coated. Pan fry the shallots until crispy and golden brown. Once the casserole has baked, top the casserole with the crispy shallots and serve immediately.
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