Here's a slightly complicated recipe, but it pretty closely duplicates the non-primal "green bean casserole" that so many people like. Except this one tastes a LOT better!
Green Bean Casserole
Unsalted butter for baking dish, plus 2 Tbs.
Olive or coconut oil for frying, plus 1 Tbs.
Kosher salt and freshly ground black pepper, to taste
Cayenne pepper, to taste
6 large shallots, peeled and SLICED into thin rings
1 lb. cremini mushrooms, sliced
1/4 cup finely CHOPPED shallots
1/4 cup chicken stock
1 cup heavy cream
2 lb. green beans, trimmed, halved and blanched
Preheat an oven to 375°F. Butter a 13-by-9-inch baking dish.
In a 4-quart saucepan over medium-high heat, pour in oil to a depth of 1 inch and heat to 350°F on a deep-frying thermometer (to fry the sliced shallots in).
Season the sliced shallots with salt, black pepper, and cayenne; toss to coat evenly. Working in batches, fry the shallots until golden brown and lightly crisped, 5 to 6 minutes. Lay on paper towels so they stay crisp, lightly season with salt, and set aside.
In a large sauté pan over medium-high heat, warm the 1 Tbs. oil and melt the 2 Tbs. butter. Add the mushrooms and cook, stirring occasionally, until well browned, 6 to 8 minutes. Reduce the heat to medium, add the chopped shallots and cook, stirring occasionally, until softened, 2 to 3 minutes. While stirring constantly, slowly add the cream. Bring to a simmer and cook, stirring occasionally, 3 to 4 minutes. Add the green beans and season with salt and black pepper. Transfer to the prepared baking dish and sprinkle the fried shallot rings on top.
Transfer to the oven and bake until the edges are bubbling and the top is browned, about 30 minutes. Let rest for 5 to 10 minutes before serving. Serves 8.
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