• Pre-heat the oven to 350°F. Grease a 9x9 inch baking dish with butter or oil and set aside.

Make The Crispy Onions:

• Slice the onion into thin rings.
• In a small skillet, heat avocado oil until hot.
• While waiting for the oil to heat up, whisk the egg and arrowroot together in a medium mixing bowl.
• Working in batches, dip the onion into the egg/arrowroot mixture and then place into the hot oil. Cook for about 2-3 minutes on each side, or until a dark brown.
• Set aside on a plate lined with paper towels.

Blanch The Green Beans:

• Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan.
• Add the green beans and blanch for 5 minutes.
• Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking.
• Drain and set aside. See notes for recipe steps if you would rather roast the green beans.
• Melt the butter in a 12-inch cast iron skillet set over medium-high heat.
• Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes.
• Add the onion, garlic, and coconut aminos and continue to cook for another 1 to 2 minutes.
• Add the cashew cream and mix well.
• Add the broth and simmer for 1 minute.
• Decrease the heat to medium-low and add salt, pepper, onion powder, and garlic powder.
• Cook over low heat until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.
• Season green beans with salt and pepper. Add green beans to skillet with the sauce and mix until the green beans are well covered. Taste and adjust seasoning as needed.
• Pour the green beans and sauce into the 9 x 9 baking dish. Bake for 30 minutes.
• While baking, make the bacon if using.
• Remove from the oven and top with crispy onions and optional bacon, if adding.
• Bake for an addition 15-20 minutes, or until green beans are tender and bubbly.
• Serve warm!