You probably have all of these ingredients on hand, just pull that package of green beans out of the freezer, and get these garlic + herb creamy green beans on your Sunday dinner table tonight.
Fresh green beans may be substituted for the frozen, however, you’ll need to blanch your fresh green beans for just 2 minutes. If you like your green beans softer, I would steam them for 5-7 minutes.
Dried herbs are a great substitute for fresh herbs, but if you’re using dried herbs, you’ll need to use less, just 1 teaspoon each.
Makes 6 servings
3 Tbsps gluten-free flour, or Arrowroot powder
1 1/2 cups coconut milk, or pasture-raised milk, or pasture-raised cream
3 fresh garlic cloves, minced
1 Tbsp freshly chopped parsley
1 Tbsp freshly chopped oregano leaves
1 Tbsp picked thyme leaves
sea salt and freshly ground black pepper, to taste about 1/4 teaspoon each
20 ounces frozen green beans, thawed
4 slices nitrate-free bacon, cooked and crumbled
avocado or olive oil cooking spray
Preheat your oven to 350 degrees f. Coat a 2-3 Qt baking dish with cooking oil and set aside. In a saucepan whisk gluten-free flour with milk, garlic, and freshly chopped herbs. Place over medium heat and simmer, whisking constantly, until your sauce is thick and bubbly, about 5-7 minutes.
Turn heat off, and allow to cool a bit, then season with sea salt and pepper to taste.
Place the green beans into your prepared baking dish and drizzle your sauce over them. Toss well to coat. Transfer dish into your preheated oven and bake for 20-25 minutes.Top your green bean casserole with crumbled bacon and sprinkle with additional fresh herbs if desired.Serve hot and enjoy! Leftovers can be covered and stored in the refrigerator for up to 5 days.