I adore Green Bean Casserole. It's one of my very favorite dishes on the planet, but I can completely understand why some folks might want to enjoy a flavorful green bean dish this Thanksgiving not include the flour or the margarine. This recipe is a really delicious substitute. It's a side dish with some character and charm--it's like the Captain Kirk of green bean dishes. Or maybe Jean-Luc Picard, since it has Dijon mustard in it.
Is it exactly the same as the classic green bean casserole of old? Sorry, no, not exactly--but it's damn good, and what's fun about everything being the same all the time?
I wish I had more time today to write a better post to go with it, but we're less than a month away from the deadline for our book and I really need to be typing out the donut section today. See you tomorrow!
|We didn't get any good photos with the French Fried Onions - pity.|
- 1 Pound Fresh Green Beans (cleaned and trimmed)
- 1 3/4 Cups Water
- 2 Tablespoons Olive Oil
- 2 Tablespoons Lemon Juice
- 1 1/2 teaspoons Dijon Mustard
- 1/4 teaspoons Onion Powder
- 1/4 teaspoons Nutritional Yeast
- 2 teaspoons Agave Nectar
- 1/2 teaspoon Braggs Liquid Amino Acids
- 1 Can Cannellini Beans (drained and rinsed)
- 1 teaspoons Lemon Pepper
- 2 Tablespoons French Fried Onions (optional)
Then stir in the remaining ingredients except Lemon Pepper and French Fried Onions with a large wooden spoon. Let simmer for another 1 minute.
Serve with Lemon Pepper and French Fried Onions over the top and some black olives to do this with (also optional).