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Looking for a green bean recipe for Thanksgiving

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  • Looking for a green bean recipe for Thanksgiving

    Any suggestions? Maybe some sort of primal green bean casserole?

  • #2
    Render bacon in pan. Add a little garlic and onion, saute until fragrant. Add green beans, saute until tender.
    Life is not a journey to the grave with the intention of arriving safely in a pretty and well preserved body, but rather to skid in broadside, thoroughly used up, totally worn out, steak in one hand, chocolate in the other, yelling "Holy F***, What a Ride!"
    My Latest Journal

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    • #3
      Oven roasted in bacon fat. Sprinkle of sea salt. Done.
      Sandra
      *My obligatory intro

      There are no cheat days. There are days when you eat primal and days you don't. As soon as you label a day a cheat day, you're on a diet. Don't be on a diet. ~~ Fernaldo

      DAINTY CAN KISS MY PRIMAL BACKSIDE. ~~ Crabcakes

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      • #4
        Thanks for your suggestions. I'm already making something bacon wrapped, so any other ideas? Don't want my guests to leave smelling like bacon. ;-) Green beans sauteed with garlic works, but is too much of an everyday dish to use.

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        • #5
          I saute my green beens in butter with chopped walnuts. Keep going till the butter turn a bit brown. Looks pretty in a white bowl with the butter and walnuts poured over.

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          • #6
            I generally don't do anything more than bacon and onions in water (after appropriately sauteed), sometimes throw some potatoes in as well. If you want something a bit different I like to toss them with butter and slivered radishes, but that tends to be a bit more summery.
            Buy house, Demolish house, Build house.

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            • #7
              Saute in butter or lard, add dried cranberries and pecans just before serving.
              Life is not a journey to the grave with the intention of arriving safely in a pretty and well preserved body, but rather to skid in broadside, thoroughly used up, totally worn out, steak in one hand, chocolate in the other, yelling "Holy F***, What a Ride!"
              My Latest Journal

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              • #8
                Here's a slightly complicated recipe, but it pretty closely duplicates the non-primal "green bean casserole" that so many people like. Except this one tastes a LOT better!


                Green Bean Casserole

                Unsalted butter for baking dish, plus 2 Tbs.
                Olive or coconut oil for frying, plus 1 Tbs.
                Kosher salt and freshly ground black pepper, to taste
                Cayenne pepper, to taste
                6 large shallots, peeled and SLICED into thin rings
                1 lb. cremini mushrooms, sliced
                1/4 cup finely CHOPPED shallots
                1/4 cup chicken stock
                1 cup heavy cream
                2 lb. green beans, trimmed, halved and blanched

                Preheat an oven to 375°F. Butter a 13-by-9-inch baking dish.

                In a 4-quart saucepan over medium-high heat, pour in oil to a depth of 1 inch and heat to 350°F on a deep-frying thermometer (to fry the sliced shallots in).

                Season the sliced shallots with salt, black pepper, and cayenne; toss to coat evenly. Working in batches, fry the shallots until golden brown and lightly crisped, 5 to 6 minutes. Lay on paper towels so they stay crisp, lightly season with salt, and set aside.

                In a large sauté pan over medium-high heat, warm the 1 Tbs. oil and melt the 2 Tbs. butter. Add the mushrooms and cook, stirring occasionally, until well browned, 6 to 8 minutes. Reduce the heat to medium, add the chopped shallots and cook, stirring occasionally, until softened, 2 to 3 minutes. While stirring constantly, slowly add the cream. Bring to a simmer and cook, stirring occasionally, 3 to 4 minutes. Add the green beans and season with salt and black pepper. Transfer to the prepared baking dish and sprinkle the fried shallot rings on top.

                Transfer to the oven and bake until the edges are bubbling and the top is browned, about 30 minutes. Let rest for 5 to 10 minutes before serving. Serves 8.

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                • #9
                  We make a similar casserole except onions are sautéed and mixed in with the green beans, no mushrooms, sub sour cream for the heavy cream and sprinkle the top with sharp cheddar before baking.
                  50yo, 5'3"
                  SW-195
                  CW-125, part calorie counting, part transition to primal
                  GW- Goals are no longer weight-related

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                  • #10
                    That sounds delicious!!! I am going to make this for Thanksgiving. Will let you know how it goes!

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                    • #11
                      I'm doing a classic green bean casserole because it's just not Thanksgiving for me without it. I am however using a gluten-free flour and making french fried onions myself, and rather than Campbell's condensed cream of mushroom, I'm using Pacific Foods', which is gluten-free.

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                      • #12
                        Goldie,
                        Your recipe was phenomenal! Everyone loved it. The crisped shallots added so much to the taste and texture. I did feel the cream was a little too liquid (doe you thicken up?) and will try to thicken it up more (maybe with arrowroot or more boiling) before baking. Thank you so much for sharing! I think I might make this again next week.

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                        • #13
                          Pomegranate, the last time I made it, I think I used less chicken bone broth and cream than called for. (I didn't make it this year, so it's been awhile.) I tend to be a free-style type cook and I don't measure exactly a lot of the time. And, erhm, I think I added a little white wine when cooking the sauce, which tends to reduce any kind of sauce.

                          The next time you make it, experiment, now that you know what it's like when you follow the recipe. An easy way to thicken would be to add a little potato starch to the sauce, which shouldn't change the overall flavor. The arrowroot would work, too!

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