The cap of the Onion Onion bottle holds 2 Tablespoons, so it’s super easy to measure. Would you believe it… I didn’t have any onion in my pantry or chopped in my freezer! I did have some Tastefully Simple Onion Onion seasoning in my spice rack, so I used 2 Tablespoons of that instead. The original recipe calls for some chopped onion. If you’re using frozen green beans, just toss them in your saucepan. If you’re using fresh green beans, just wash them, trim the ends, and break them into bite-sized pieces. You can use fresh green beans or frozen green beans in this recipe. This recipe originally appeared in “Foolproof Family Recipes” by Gooseberry Patch. This recipe for Country Green Beans will spice things up a little bit… and you can use up some of your leftover ham and chicken broth! ![]() But just eating green beans cooked with some butter and sprinkled with seasoned salt gets a little boring. Green beans are a big favorite around here. But after sitting about 10 min it had thickened up nicely.Are you bored with your regular green bean recipe? Give these Country Green Beans a try next time. After removing from oven the sauce is still not thick enough, still runny. Next time I would cover with parchment, then foil, shiny side down and remove after baking for 10 min and bake an additional 10 min. I removed them when I saw the crumbs were much browner. Then I baked them at 400 for about 15 minutes. They never got any browner, so after a few minutes of stirring, I spread them evenly over the green beans. I’d probably season them next time, but leave out the toasting step. I added sea salt and black pepper and “toasted” the bread crumbs. I spread that around and poured in an amount of panko bread crumbs I eyeballed, that would cover the green beans. ![]() Next I rinsed my pan, got most of the water dried off and melted 1 tsp of vegan butter in the pan. Once it was slightly thickened I poured it over the green beans in the casserole dish, making sure sauce went down to cover all the green beans. I did season with sea salt and black pepper and stirred occasionally to prevent lumps. I put the pan back on the burner on 3 and waited for it to thicken and simmer. Next I added 1.5 cups of Berekey filtered water & 2 cups of home made vegan creamer (soaked/drained almonds & cashews blended with clean water-essentially thicker non dairy milk), into the pan as I stirred the onions and flour. I removed the pan from the burner and sprinkled double the amount of flour (all purpose) over the onions and mixed it in. But I love them and am sure they would be wonderful in this dish. I omitted the mushrooms because my son does not like them. It instantly smelled like heaven! I drained 2 cans of organic green beans (not french style), and added them to a small casserole dish (next time I will use a medium sized dish). I planned to go no oil, but decided I’d use a little since it was Thanksgiving (2021), so I added 1 teaspoon of vegan butter. It came out fantastic! This is what I did:ĭiced a large yellow onion and caramelized it in a non-stick pan, then added 6 large minced cloves of garlic.
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