• 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



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!


Make ahead:  You can prepare and mix the vegetables and sauce up to 2 days ahead. Flavors will continue to develop during that time. Store covered in the refrigerator, and add topping just before baking to maximize that crunchy, nutty exterior.

This dish is so flavorful that it is truly a great way to use up and elevate those less-than-stellar left over green beans hiding in the back of your freezer. You don’t even need to defrost them! Can this dish get any easier?

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