Paleo Green Bean Casserole is made with fresh cut green beans, Paleo Cream of Wild Mushroom Soup, and Paleo Onion Rings and is a traditional midwestern Thanksgiving or Christmas side. We often get the question…Can I eat a Green Bean Casserole? If I can eat green beans raw, can I eat them while living a Paleo lifestyle? And here’s my answer: We do not traditionally eat beans because they contain phytic acid – which binds to food and causes a lack of nutrient absorption and they also have a crazy little protein in them that causes digestive problems. So, why are green beans and peas something we’re blogging about? Because according to Mark Sisson, peas and green beans are eaten fresh, not dried, which means they are young beans (not like the rest, which need to dry and rattle in the pods before picking) and have been bred to be digestible. Nothing genetic, just selective breeding…you can see more of Mark’s article here. Now that being said, we don’t eat them often, maybe a couple of times a year (green bean casserole around the holidays) and we recommend moderation (as always!).
Restaurant Review Day 4: Day 4 was a little bit of a free space. It wasn’t entirely Paleo, but it was Primal. …yes, we shared a cheese plate at Brasserie Ten Ten in Boulder, CO. We also shared a delicious seasonal salad (that was completely Paleo), but here’s the thing about this place – they do an amazing pairings. The wines are phenomenal and they take a lot of care in picking them out. My suggestion? Get whatever is on special – the entire special is catered to go with the other parts, so it really makes a well-rounded meal. Then we went back to Tonic Herban Lounge, because it was so awesome and relaxing and rejuvenating! The last day we went to Vail and had some amazing sushi at Osaki’s Sushi & Japanese – which was crazy because the head chef actually used to work at one of our favorite sushi bars in Jacksonville, Sumo Sushi! What a small world!! And in the morning, we went to Snooze, which was also phenomenal. Both are worth the wait for sure! This week? We’re getting ready for Christmas! I already mentioned this, but we did get a food-saver, so we’re thinking of starting to package some ready-made meals…not sure yet, you’ll have to let us know via email or Facebook if you’d be into that or not!
Recipe: Paleo Green Bean Casserole
- *If you haven’t already made this, go ahead and make the recipe, but instead of taking it off the stove when it reaches a soup consistency, wait juuuust a little bit longer, so it is a little thicker – like the consistency of really thick soup. I also like to use beef broth, if I don’t have any turkey lying around the house.
- Get the soup ready to go first. We’ll want to just cook the green beans, then add them to the sauce and serve. Just follow the directions on our Paleo Cream of Wild Mushroom Soup recipe! Mix the arrowroot powder with the coconut amino, then add the mixture to the rest of the soup and mix until incorporated.
- First, snap the ends from all of the green beans. Then boil enough water to cover them and season with a little sea salt (about a gallon of water and a teaspoon of sea salt). Once boiling, add the green beans and boil for 5 minutes, uncovered.
- Next, remove them from the water, drain them, and add them to the soup mixture. Stir and coat until well mixed.
- Mix half of the Paleo Onion Rings into the green beans, then pour the green beans into an oven-safe ceramic dish (you may want to set this on a baking dish to prevent it from overflowing onto the oven) and then top with the remaining Paleo Onion Rings.
- Bake uncovered at 475 degrees Fahrenheit for about 15 minutes, or until bubbly.
- This recipe can easily be made Vegan, just swap out the stocks for vegetable stock!
Preparation time: 10 minute(s)
Cooking time: 10 minute(s)
Diet tags: Gluten free
Number of servings (yield): 6
Try our Paleo Oven Roasted Turkey for a perfect protein to go with this recipe!