Ingredients

The following ingredients have 8 Servings
  • "Fried" Onions:
  • 1 Large Vidalia Onion (thinly sliced rounds)
  • 2 (3.5oz) Bags Sea Salt Mozaics Popped Chips (finely crushed)
  • Green Bean Portion:
  • 5 Cups Roughly Chopped Fresh Green Beans
  • 2 Cans (800mL) Lite Coconut Milk
  • 1 1/2 Cups Chopped White Mushrooms
  • 2 TB Corn Starch (or Arrowroot)
  • 1 TB Coconut Aminos
  • 1 Tsp Minced Garlic
  • 1/2 Tsp Black Pepper
  • 1/2 Tsp Ground Nutmeg

Instruction

  • Preheat the oven to 425°F.
  • Toss the thinly sliced onions in a large bowl with the 2 bags of crushed chips.
  • Spread this mixture evenly on a Silpat or parchment lined baking sheet and bake for 20 minutes to crisp. Remove and turn the oven to 450°F.
  • In a large pot, bring the chopped green beans and coconut milk to a boil. Reduce heat to medium and cook covered for 20 minutes.
  • After 20 minutes, remove 2 cups of the coconut milk liquid before adding the rest of the ingredients, starting with the chopped mushrooms and mix well.
  • Cook everything for 5 more minutes before transferring to a large cast iron skillet.
  • Top the green bean and mushroom soup mixture with the crispy onions and crushed chips before baking the entire skillet in the oven for about 8 minutes.
  • Remove and serve.