2 veggie servings
2 cans green beans, no sodium, drained
1/2 cup full fat coconut milk
1/2 cup 33% less sodium chicken broth
1/2 tsp. oregano
1/2 cup pork rind crumbs
1/4th yellow onion, diced
black pepper to taste
Set oven to 350 and pour green beans into 8x8 baking dish.
In a small mixing bowl, combine coconut milk, oregano, chicken broth and pepper.
Pour "cream mixture" into green bean dish and add onions. Stir well.
Finally, sprinkle crushed pork rinds on top of casserole.
Bake for 20 minutes and enjoy!