Thaw frozen green beans (you can microwave them for 5 minutes to heat them through). If you use fresh green beans just make sure to snap the ends and boil them to cook them through.
Chop white onion, mushroom and garlic together.
Add two tbsp of butter to a saucepan and heat over medium heat.
Add onion, mushroom and garlic and cook until fragrant and mushrooms have cooked down.
Add the cream and chicken stock and bring to a boil.
Once boiling turn down to simmer and allow to simmer for 10-15 minutes.
Add xanthem gum and stir until sauce is thick.
Add green beans to the cream sauce and coat thoroughly.
Transfer green beans to a skillet and top with crumbled pork rinds.
Place in 350 degree oven for ten minutes. Broil for two minutes.
Serve warm and enjoy!