Ingredients:
1 Tbsp coconut oil
1.5 lb. green beans
1.5 cups  full fat coconut milk
1/2 cup bone broth
8 oz mushrooms, diced
1 medium white onion, diced
sea salt
fresh ground black pepper
2 cloves garlic
2 tablespoons tapioca starch
1/2 white onion, sliced in strips
1 cup sustainable palm shortening
 
Directions:
  1. Clean and steam green beans, put in cold water to stop cooking once al dente.
  2. Put green beans in medium size baking dish.
  3. Melt the fat over medium heat in a sauce pan.
  4. Add the onions and saute until translucent.
  5. Add mushrooms and garlic and cook until soft.
  6. Add the cooked onion mixture to the green beans and arrange evenly.
  7. Add the coconut milk and broth to the saucepan still over medium heat.
  8. Mix the organic tapioca starch with a few tablespoons of water until dissolved and mix into the sauce pan until it begins to thicken.
  9. Pour the mixture over green beans evenly.
  10. Add salt and pepper liberally over the whole dish.
  11. Bake for 30 minutes until the green beans are soft and the onions are golden brown.
  12. While the casserole is cooking heat up oil over a medium high heat in a skillet.
  13. Add the sliced onions and cook them until golden brown and place them on a paper towel to drain.
  14. Remove the dish from the oven and top with fried onions.
  15. Serve and enjoy!