– green beans – avocado oil – bacon – yellow onion – garlic – coconut milk – colby jack cheese – sea salt – black pepper
Heat a large pot of water on the stove top and bring it to a full boil. Add the trimmed and chopped green beans. Cook for 8 to 10 minutes or until the green beans have softened but are still slightly al dente.
Drain the green beans into a colander then pat them dry with a paper towel. Transfer drained green beans to a large casserole dish then drizzle with 1 tablespoon of avocado oil and sprinkle with ½ teaspoon of sea salt.
Heat a large skillet over medium-high heat and cook the bacon, flipping every 2 minutes, until much of the fat has rendered and the bacon reaches your desired level of crisp.
Use the bacon fat to sauté the onion and cook the sauce. Keeping the bacon drippings on medium-high heat, add the chopped onions to the skillet. Sauté, stirring occasionally, until onions have softened, about 5 to 8 minutes.
Add in the canned coconut milk and bring the mixture to a full boil. Allow the mixture to cook at a full boil, stirring occasionally, for about 5 minutes.