The holidays are almost here, and my most favorite dish of the season has got to be green bean casserole. I swapped a lot of the canned/store bought ingredients (i.e., canned mushroom soup and store bought fried onions) with real homemade ingredients. I also made this recipe gluten free, casein free and low carb. So excited to be sharing this with you guys! This recipe tastes way better than the original, trust me. I hope you guys enjoy it as much as I did (and will this holiday season). I will be posting some more holiday recipes over the next few weeks, so check back here for more recipe ideas.
- Low Carb Green Bean Casserole
- 1 ½ pounds green beans
- 1 cup chicken stock
- 3 onions sliced into 1/8 inch thick slices
- 1/4 cup almond flour
- 2 tablespoons coconut flour
- 1 ½ tablespoons arrowroot flour
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 ½ cups raw cashews
- 1 ½ teaspoons minced garlic
- 1 pound Portobello mushrooms, sliced
- 1 bay leaf
- 1/2 teaspoon thyme
- 1/2 teaspoon rosemary
- 1 teaspoon parsley
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 teaspoon Italian seasoning
- 5-7 tablespoons olive oil
Place the cashews in a bowl and cover them with water until they are completely covered. Cover with plastic wrap and refrigerate for 5 hours. Once the cashews have soaked, drain them and place them in a food processor/blender. Add about 1/2 cup of water (add more if needed, not too much more though) and puree until it becomes a smooth, thick paste. Line a large plate with two layers of paper towels. Place onion slices in a bowl and sprinkle the almond flour, coconut flour, arrowroot flour, 1/4 teaspoon of salt and ground black pepper. Toss to evenly coat the onions. Heat three tablespoons of oil in a large skillet over medium-high heat. Add onions and fry them, stirring constantly, until they are golden brown, about 5 minutes. Once brown, place onions on the paper towels.
Add two more tablespoons of oil to the same skillet and heat over medium-high heat. Add the sliced mushrooms and cook frequently stirring until brown, about 5 minutes. Pour the mushrooms with liquid into a bowl and set aside.
Heat remaining oil in the skillet and add garlic, cashew paste, chicken stock, thyme, bay leaf, parsley, Italian seasoning, rosemary, red pepper flakes (if using), and remaining salt and pepper. Cook for 1 minute. Add green beans (add a little more stock/water if mixture get too thick). Cook for 5 minutes. Add mushrooms and cook for another 5 minutes until green beans are tender, and sauce has a thick consistency. Adjust seasonings if needed (add more salt and pepper if needed). Sprinkle fried onions over green beans and serve. Enjoy!
Co-founder, Mandala Integrative Medicine