Volcano Sweet Potatoes and Cheesy Green Beans

A great side dish the family will enjoy.

Ingredients:

4 strips Omega-3 Pork Bacon, diced plus two more strips for crispy bacon crumbles
1 small onion, finely diced
2 cloves garlic, minced
3 Tbsp. coconut flour
1 c grass fed whole milk
2 Tbsp. sour cream or sugar free Greek yogurt
Freshly ground black pepper and salt to taste
1 lbs. green beans, ends trimmed and cut in half
1 c shredded Grass-Fed LVC Cheddar Cheese
1 c French’s French Fried onions optional

Directions:

1. Preheat the oven to 350°F.
2. In a medium skillet set over medium heat, add the bacon. Cook, stirring often, until most of the fat has rendered and the bacon is beginning to crisp. Add the onions and cook until soft and translucent, about four minutes. Add the garlic and cook for one minute, stirring. Remove the mixture to a paper towel-lined plate to soak up the fat. Leave drippings in the pan.
3. Sprinkle the coconut flour over the bacon drippings and whisk to combine. Cook for one minute, whisking constantly. Gradually whisk in the milk, then add the sour cream or yogurt and bacon mixture. Stir until the mixture has thickened to gravy consistency. Remove from heat and season with black pepper and salt to taste.
4. Bring a large pot of water to a boil and salt generously. Add the green beans and cook until tender but still crisp and green, about five minutes. Drain immediately then shock in a bowl of
ice water to stop the cooking. Drain again and pat dry.
5. In a large bowl combine the bacon mixture with the green beans, tossing to coat. Spread evenly among a greased nine- by 13-inch baking pan. Top with shredded cheese. Bake for 30 minutes, or until golden brown.
6. Add fried onions and remaining bacon crumbles.

Serve with your favorite meat and salad.

Enjoy.

Submitted by Sandra Slanker