Fresh green beans with a twist are great for holiday meals. Try one of my favorites that are both delicious and healthier than a traditional green bean casserole!
Lemon Pepper Green Beans
Source: Church Friend
2 lbs green beans
1/4 cup butter
1/2 cup sliced almonds
1 Tbl + 1 tsp. lemon pepper
Steam beans 10 minutes. Melt butter on medium heat, saute almonds with lemon pepper. Stir in green beans. Serve warm.
French Bean “Casserole”
Source: I cut this out of a now unidentified newspaper.
Serves 6 to 8
1 lb green beans
2 Tbs. butter
2 Tbs. olive oil, divided
1 medium yellow onion, peeled, halved and sliced thin
3 medium garlic cloves, minced (I use the prepared)
1 lb cremini and/or shitake mushrooms, sliced thin
1 cup chicken broth
1/2 low fat sour cream
2 Tbs fresh parsley and tarragon
1 cup fresh bread crumbs (gluten free for me)
1/4 cup chopped or slivered almonds
1 tps. grated lemon zest
Ground black pepper
Heat oven to 375 degrees. Place green beans, 1/2 cup water and sprinkle of salt in an overproof skillet; cover, turn burner on high and cook until beans are bright green and tender-crisp, about 5 minutes. Immediately cool by rinsing in cool water.
Meanwhile, heat butter and 1 Tbl of oil over medium heat until butter foams. Add onions; cook until soft and golden brown, about 6 minutes. Add garlic; saute 1 to 2 minutes. Add mushrooms, saute until golden, about 5 minutes. Add chicken brother; simmer until it forms a gravy, 2 to 3 minutes. Stir in sour cream and herbs and then add green beans. Transfer to oven; cook 8 to 10 minutes.
Meanwhile heat remaining oil in medium saute pan over medium heat. Add bread crumbs and almonds; stir until golden brown. Add lemon zest and a light sprinkling of salt and pepper; cook until fragrant, 1 to 2 minutes.
Sprinkle warm green beans with seasoned bread crumbs and serve immediately.