This ingenious recipe uses xanthan gum as a substitute for flour and crispy pork rinds in place of crunchy French-fried onions to replicate this quintessential holiday side dish for the low-carb set, though it’s great to have any time of the year.
- 2 lbs French cut green beans frozen or fresh
- 2 tbs Butter, unsalted
- 2 cups Mushrooms, sliced
- 1 Yellow onion, chopped
- 1½ tsp Kosher salt
- 1/4 tsp Pepper
- 1½ cup Heavy cream
- 1/4 tsp Xanthan gum
- 1/2 tsp Tabasco sauce
- 1 tsp Thyme, fresh
- 3 cups Sharp cheddar cheese, divided
- 1 cup Pork rinds, crushed (optional)
- Preheat oven to 425° F. Place defrosted green beans in a clean kitchen towel, and gently wring water out. Squeeze as much liquid from the green beans as possible, without crushing them too much.
- Melt butter in a large oven-safe skillet. Add sliced mushrooms, yellow onions, salt and pepper and sauté over medium heat for about 10 minutes until onions become translucent.
- Lower the heat to medium-low and stir in heavy cream, tabasco, thyme and xanthan gum. Bring contents to a gentle simmer.
- Cook vegetables in simmering cream for 15 minutes, until the sauce has reduced by half and it coats the back of a spoon. Stir in the green beans. Taste and adjust seasoning to your liking.
- Remove from heat, and sprinkle the top of your pan with cheddar and crushed pork rinds (if using). Bake for about 20 minutes, until the beans are heated through and the cheese begins to bubble.
Serves 8 | Prep Time 45 mins