Sautéed Shallots and French-Style Green Beans


My mother used to make a standard inexperienced bean casserole yearly for Thanksgiving. You already know the one…with canned cream of mushroom soup.

Again then, I simply liked it, however as of late there are in all probability 100 causes I might by no means go close to it. We like cleaner meals as of late, and I do know you do too. : )

This 12 months, I’m creating an very simple inexperienced bean skillet aspect dish. It’s really easy, it could simply turn into a year-round staple round right here.

See what you assume…

I’m utilizing natural French-style inexperienced beans from Complete Meals, however most grocery shops have them. This type is sliced lengthwise into skinny strips, however you should utilize any inexperienced beans you want, together with Haricots Verts.

Double this recipe for a bigger crowd.

And if you wish to kick it up a notch, make this particular Cremini Mushroom Sauce with Shallots and Madeira Wine – fabulous over these inexperienced beans (in fact!), and in addition over mashed potatoes or Toasted Bread Stuffing with Potatoes, Candy Potatoes, and Recent Herbs.

I hope you’ve got a really great Thanksgiving, and please let me know what YOU are making for Thanksgiving this 12 months! : )


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SAUTÉED SHALLOTS AND FRENCH-STYLE GREEN BEANS

1 giant shallot, finely sliced
1 pound package deal frozen French-style inexperienced beans
2 tablespoons slivered uncooked almonds
sprinkle of kosher salt, to style
sprinkle of coarsely floor black pepper, to style
sprint Cajun seasoning, to style

Directions

Warmth a giant nonstick sauté pan (my new favourite skillet is made by Zavor Noir) over medium excessive warmth.

Add shallots, and sauté for 4 or 5 minutes, or till they turn into golden, scraping the pan as wanted. Add inexperienced beans, cowl the pan, and decrease the warmth to medium. Proceed to sauté till inexperienced beans are virtually fork tender, lifting the lid solely to stir (a couple of times) and add a splash of water, if wanted.

Toss uncooked almonds into the recent pan to toast briefly, stirring a couple of instances, simply till you possibly can scent the almonds. Take away from warmth.

Season with salt and pepper, and a touch of Cajun seasoning. Serve instantly.

Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen



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