Homemade Green Bean Casserole

Green bean casserole. Some people love it. Some hate it. I have to admit that the holidays just don’t seem the same to me without some green bean casserole. It holds a nostalgic place in my heart. Last year, I made the recipe that most people are used to eating. The one off the French’s fried onions can.

When I saw Alton Brown make a green bean casserole completely from scratch, I just knew I had to try it. Getting rid of the uber processed cream of mushroom soup is a big plus in my mind. Making the entire recipe from scratch does take a bit more time, but it’s definitely worth it. Hubby even said he loved this version. I made the casserole in advance and then just baked it the last fifteen minutes just prior to serving.

I used 8 oz of portobello mushrooms and 4 oz of shitake mushrooms to enhance the mushroom flavor even more. The shitake definitely upped the creaminess of the entire dish. I have to admit, after making this recipe, I don’t think I’ll ever go back to the other version!

One Year Ago: Cookie Dough Brownies
Two Years Ago: Peppermint Sandies

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Homemade Green Bean Casserole

Yield: 6

Ingredients:

For the Topping
2 medium onions, thinly sliced
1/4 cup flour
2 Tbsp panko bread crumbs
1 tsp kosher salt
Nonstick spray

For the Beans
1 pound fresh green beans, rinsed and trimmed
1 gallon water
2 Tbsp kosher salt

For the Sauce
2 Tbsp unsalted butter
12 ounces mushrooms, trimmed and cut into 1/2-inch pieces
1 tsp kosher salt
1/2 tsp freshly ground black pepper
2 cloves garlic, minced
1/4 tsp freshly ground nutmeg
2 Tbsp flour
1 cup chicken broth
1 cup half-and-half

Directions:

Preheat the oven to 475 degrees F.

Combine the onions, flour, panko and salt in a large mixing bowl and toss to combine. Coat a sheet panwith nonstick spray and evenly spread the onions on the pan. Bake in the oven until golden brown, tossing every 10 minutes, for approximately 30 minutes. Once done, remove from the oven and set aside until ready to use.

Turn the oven down to 400 degrees F.

While the onions are cooking, prepare the beans. Bring a gallon of water and 2 tablespoons of salt to aboil in an 8-quart saucepan. Blanch for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside.

Melt the butter in a 12-inch cast iron skillet set over medium-high heat. Add the mushrooms, salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth andsimmer for 1 minute. Add the half-and-half and cook until the mixture thickens, approximately 6 to 8 minutes.

Remove from the heat and stir in 1/4 of the onions and all of the green beans. Top with the remaining onions. Place into the oven and bake until bubbly, approximately 15 minutes. Remove and serve immediately.

Recipe from Alton Brown

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9 Responses to “Cuban Black Beans in the Crockpot”

  1. #
    1
    Debbi Does Dinner Healthy — September 15, 2010 at 12:55 pm

    I LOVE beans. I so want to try that spice too! I wonder if Penzeys has it? Otherwise I wouldn’t know where to go. I’ll have to figure that one out. This looks like a recipe that I would LOVE!

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    2
    Elina — September 15, 2010 at 1:32 pm

    Sounds delicious. My husband is obsessed with black beans so I’m sure he’d love this simple meal. Perfect for a busy weekend day (at home)! 🙂

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    3
    Sweet Souhen Gal — September 15, 2010 at 2:15 pm

    Sorry to sound dumb but what is Sofrito – how do you prepare it?
    Recipe sounds wonderful. Some of the best Cuban food I have eaten was in Ibor City in Tampa. Yummy
    Debbie, if you have a Super Walmart in your area, they are carrying a whole line of hispanic foods and spices. I know I am going to check there..
    Thanks
    Phyllis
    SweetSouthernGal

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    4
    Jen — September 15, 2010 at 2:24 pm

    Phyllis – The instructions that follow Prepare the sofrito are how you do it. I have updated the recipe to be more clear.

    Debbi – I get mine at Stop and Shop. I’m not sure if Penzeys would have it. If you can’t find it, I can send you a small packet.

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    5
    amanda @ fake ginger — September 15, 2010 at 2:57 pm

    Oh yum, I wish my husband would eat beans. I think I’ll make these next time he goes out of town.

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    6
    Eliana — September 15, 2010 at 6:39 pm

    These look delicious. Being Latina myself, rice and beans were an everyday thing when I ws growing up too. Black beans were my favorite.

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    7
    Krystal — September 15, 2010 at 8:50 pm

    Ahhh, it looks fantastic Jen! This picture makes it look so fabulous!

    Sofrito – is just a term for the bell peppers/onions and garlic – it’s the cuban trinity of cooking!

    Penzeys – doesn’t carry this spice. But I’m pretty sure Badia (the maker) can be found on Amazon.com, too!

    YUM and YUM…my MIL would be so proud of you!

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    8
    nutmegnanny — September 16, 2010 at 3:20 am

    These look great! I love Cuban food 🙂

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    9
    tobiascooks! — September 17, 2010 at 3:35 pm

    I have to see if I can find such beans somewhere her in Greece.

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