Green Bean Casserole
Green Bean Casserole
4
25 minutes
30 minutes
American
Vegetables
Ah, the green bean casserole…so often the necessary evil of holiday tables and family gatherings throughout the United States. But does anyonetruly like it? Well, here is a recipe worthy of celebration. Devoid of all the fatty, belly ache-inducing heavy cream of the traditional recipe, this dish boasts a creamy white bean-based sauce that is rich in protein, fiber, vitamins, and so much FLAVOR! There is not an unhealthy ingredient in attendance. Seconds, anyone? Count me in!
Ingredients
- 2 Tbsp. Gustare Garlic Extra Virgin Olive Oil
- 1 medium shallot bulb, minced (heaping 1/2 cup)
- 2 large cloves garlic, minced, divided
- 1 lb. green beans, fresh or frozen
- 1 C sliced Baby Bella mushrooms (approximately 4oz)
- 1 tsp. Gustare Fleur de Sel
- 1 15-oz can reduced sodium Great Northearn beans
- 1/2 C plus 2 Tbsp. water
- 2 sprigs fresh rosemary
- 1 tsp. lemon juice
- freshly ground black pepper, to taste
- 1/2 C pecans, coarsely chopped
- 1/3 C Italian Nut Crumbs
Directions
Preheat oven to 350 degrees. Brush 6×8 inch baking dish with Gustare Garlic Extra Virgin Olive Oil and set aside.
Heat olive oil over medium heat. Add shallots and 1 glove minced garlic. Sauté to soften but not brown, approximately 5 minutes.
Add green beans and mushrooms. Season with 1/2 tsp. sea salt. Stir to coat. Cover and cook approximately 10 minutes to desired softness. Keep in mind that green beans will not soften further in the oven.
Make sauce while vegetables are cooking. Combine white beans, remaining 1 clove garlic, fresh rosemary, 1/2 tsp. sea salt, pepper, lemon juice, and water in blender. Purée until smooth.
Pour sauce over cooked vegetables and stir to coat well.
Transfer mixture to prepared baking dish. Top with Italian Nut Crumbs and chopped pecans.
Bake at 350 degrees for 30 minutes, until sauce is bubbling and nuts are toasty. Enjoy!
