To be totally honest, I have never been a green bean casserole fan. The limp, gooey texture does absolutely nothing for me. But with Thanksgiving fast approaching & knowing there ARE lots of green bean casserole fans out there, I whipped up this recipe to give you the key flavors of that dish, but with a FRESH new take.
Move over green bean casserole, there's a new side dish in town.
Ingredients:
2 lbs. fresh green beans, cleaned & trimmed
1 medium onion, sliced thinly
8 oz. button mushrooms (or your favorite mild mushroom), sliced
2 Tbls. extra virgin olive oil, divided
1 Tbls. fresh ground black pepper
2 tsp. sea salt
1 tsp. garlic powder
Directions:
1. Clean & trim your fresh green beans.
You can buy pre-washed & trimmed green beans, but in my grocery store they were $0.50 more per pound. It only took Luke & I a few minutes to prep our beans.
2. Bring a large pot of water to a rapid boil & add 1 tsp. sea salt.
3. Boil green beans for 5 minutes.
4. Remove green beans from boiling water & place into a bowl of ice water to stop the cooking process & keep the beans a nice bright green.
5. In a large pan, saute sliced onions & mushrooms in 1 Tbls. extra virgin olive oil for 3-5 minutes on medium heat, until onions are translucent & mushrooms are slightly browned.
6. Add an additional 1 Tbls. extra virgin olive oil to the pan.
7. Drain all water from the green beans - be sure to get as much water off as possible.
Hot oil + water = bad news.
8. Add green beans to the pan of oil, onions, & mushrooms. Top with 1 tsp. garlic powder, 1 tsp. sea salt (or to taste), & 1 Tbls. fresh ground black pepper (or to taste). Stir well & saute for 2-3 minutes.
Enjoy with your Thanksgiving turkey or a delicious side dish for any meal!
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