Maybe, Just Maybe, Skip the Green Bean Casserole
Posted on 24 November 2008 by joy
Maybe you’re one of those cooks who doesn’t like to smother their vegetables in canned soup and cheese product. Of course, green bean casserole tastes totally delicious, but I feel like I miss the goodness of the vegetables in all of that processed gunk.
I’m going to go for simple vegetable goodness this Thanksgiving. No soup mix? No Velveeta? No cream cheese? Yea.. I’m just crazy enough to do it.
Frenched Green Beans
- 2 lb green beans, stem ends trimmed
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 teaspoons Sherry vinegar
- 1 1/2 tablespoons olive oil
- Special equipment: a green-bean frencher (optional)
Force beans, trimmed ends first (keeping strings to the side), up through funnel of frencher (if using; see cooks’ note, below).
Cook beans in 2 batches in a 6- to 8-quart pot of boiling salted water , uncovered, until just tender, 4 to 5 minutes. Transfer beans with a slotted spoon to a large bowl and toss with salt, pepper, vinegar, and oil. Serve hot or warm.
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Tags | Food, holiday, recipes, side dishes, Thanksgiving, vegetables
November 24th, 2008 at 4:00 pm
Velveeta in your green bean casserole? That’s insane! Never heard of that, not even in the SOUTH! If you ever have time, try Alton Brown’s recipe for green bean casserole. I haven’t tried it yet, but it tells you how to make your own cream of mushroom soup for the dish. Mmmmmmmm-azing!