If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: As far as I can remember, we literally grew up eating these beans. No holiday ever went by without this dish and our carrots (to be writen up when I get home). I am not sure if it originated from my German/Swedish heritage or my Italian side of the family but this was the only way my Mother made green beans. The cooking liquid gets flavored with the beans, butter, onions, a good dose of black pepper. Thickened with a roux made of AP flour and almond flour (my contribution to the dish) this sauce has a nice light consistency that coats the beans but lets the flavor of them shine through. I happen to like the flavor of green beans. If you make these, try to make them a day or two in advance (makes Turkey Day easier for the cook). This is one of those dishes that tastes better the next day. - Stockout
- 2 pounds green beans, cut into 2" pieces
- 1 stick salted butter
- 1 onion, sliced thinly and chopped into 1" pieces
- 2 tablespoons flour
- 1 tablespoon almond flour
- Salt & Pepper
- Melt butter in large saute pan. Add onions and braise slowly until they turn golden brown and sweet. Add flours and cook till white is gone.
- Add green beans and then water to barely cover beans. Season with salt & pepper (remember you are using salted butter, taste first).
- Simmer until beans are crisp tender and liquid has formed a sauce about 15 minutes. Taste again for seasonings. I add a good grind of pepper.
- Can be made up to 2 days in advance and they actually get better with age.
- This recipe was entered in the contest for Your Best Vegetarian Holiday Side
Prep Makes Perfect
Put your best pan forth.
Prep your pans for perfection.
Make better coffee.
Breakfast: a worldly affair.
An Instameet by the Bay (Area).
Stop the soap opera.