Heat oven to 350. And place parchment paper on a baking sheet pan.
In a large bowl, mix pureed green beans, gluten free bread crumbs, eggs with seasonings. Add almond milk; mix. Set aside.
Saute onions, celery, and peppers in olive oil until translucent. Let cool and add to green bean mixture. Careful not to "cook" the eggs with the heat of the pepper mixture.
When cool, add onion mixture to the green bean mixture. Mix well. More almond milk may be added, if needed.
Place rounded spoonfuls onto parchment paper. Bake for 12 minutes or until a little golden.
Mix all ingredients for the cumin, cilantro sauce together in a blender.
After the green bean bites are done baking, serve immediately with the cumin, cilantro cream sauce.