green bean

Green Beans with Lemon and Garlic

green beans, ends trimmed

olive oil

butter

garlic cloves, minced

red pepper flakes

lemon zest

Salt and black pepper

Go fresh with Alton Brown's Best-Ever Green Bean Casserole recipe from Good Eats on Food Network. Onions tossed in panko breadcrumbs provide a crunchy topping.

Best Ever Green Bean Casserole

onions,

all-purpose flour

panko bread crumbs

salt

Nonstick cooking spray

green beans, rinsed, trimmed and halved

unsalted butter

mushrooms,

black pepper

garlic,

nutmeg

chicken broth

half-and-half

HOW TO MAKE GREEN BEAN CASSEROLE
Alton Brown
Good Eats/Bean Stalker
Food Network
Onions, AllPurpose
Flour, Panko Bread Crumbs, Salt, Nonstick Cooking Spray, Green Bean,
Butter, Mushrooms, Black Pepper, Garlic, Nutmeg, Chicken Broth, HalfandHalf,HOW TO MAKE GREEN BEAN CASSEROLE
Alton Brown
Good Eats/Bean Stalker
Food Network
Onions, AllPurpose
Flour, Panko Bread Crumbs, Salt, Nonstick Cooking Spray, Green Bean,
Butter, Mushrooms, Black Pepper, Garlic, Nutmeg, Chicken Broth, HalfandHalf

Combine the onions, flour, panko and salt in a large mixing bowl and toss to combine. Coat a sheet pan with nonstick cooking spray and evenly spread the onions on the pan. Place the pan on the middle rack of the oven and bake until golden brown, approximately 30 minutes. Toss the onions 2 to 3 times during cooking. 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 a boil in an 8-quart saucepan. Add the beans and 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, 1 teaspoon 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 and simmer for 1 minute. Decrease the heat to medium-low and add the half-and-half. Cook until the mixture thickens, stirring occasionally, 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.

Can these be made ahead and heated in the oven?

This is requested every year at TG. I don't do the onions though. I followed the recipe exactly the first year and the onions were a mess.  I use the store bought french fried onions now.

Agree with the onion comments -- I made this recipe at least six times, love the fresh green bean flavor and the creamy mushroom sauce. The onions, tho? I have NEVER gotten it right. Less heat, less time, used the mandolin, thicker slices, thinner slices. Frustrating as hell.

Yeah, no way Alton Brown has ever made those onions

Recipe is divine and amazing... except the onions. Do yourself a favor and make the Pinoneers Woman’s Onion Strings instead. You won’t be sorry. 

I've made this for years And it literally is the best green bean casserole ever. I give it 4 stars only because the onions are a bit hard to get just right. After years of tweaking the onion part, I slice them super thin and add egg to help the coating stick. I've also simply deep fried them which works well also. In a pinch (i.e. When I ruined 2 batches of onions!) I've subbed the canned Durkee's. 

This was absolutely AMAZING!!!  The only thing that I did differently was I added about 2 oz of cream cheese.  I will never use canned cream of mushroom for anything again.

Is this a dish you can make ahead of time?

HI Mr. Brown, My name is Pepper KNight and i love watching your shows...... I am a Filipina and when I came here 8 years ago, every Thanksgiving day my husband will ask me to include Green Bean Casserole in the menu that I prepare. He loves what I do but for me its not ok.... I dont like the green beans to be so saggy because it came from the can...... so when I saw your recipe of the casserole I promised myself that I will do it this year....and............. wow wow wow.... It was a BIG HIT!!!! the vegetables are crunchy and the cream is just right not overpowering..... but i still used the grocery made onion crunch...... Thank you so much for sharing this recipe.... I love it..... I preferred to eat it than turkey hahahaha. My husband said...wow honey you out did yourself again....... Thanks Mr. Brown for the help! Take care and more power to you and your shows. 

After a failed first attempt, this is how I fixed the onion problem:

1.  Slice ultra thin.  A good mandolin would be great for rings or do half rings if using a knife (they taste the same). 

2.  Bread them in flour, then a wash (I used 1 part egg to 2 parts evoo), then Alton's breading.

3.  Add a bunch of panko to the pan to brown with the onions.  I used this as additional topping along with a healthy grating of pecorino.  I always feel like there's never enough of crunchy topping.

4.  Toss the onions once after the 5 minute mark, then 4 min, 3, 2, and don't take your eyes off them, tossing every few min.  Make sure you rotate the pan 180 degrees at least once.  Remember to pull them out early since you are going to put them back in the oven with the dish to finish browning later.

Even the toughest critics went back for seconds!  Next year I will pan fry the onions to get them even better!!

https://www.foodnetwork.com/videos/green-bean-casserole-0132964

Alton Brown makes his version of the classic green bean casserole.

Green Bean Casserole

Sauteed Vegetable Medley

water

Kosher salt, black pepper

Toss vegetables together in a medium bowl.

In a medium saute pan, heat the butter and water together over medium heat. Add the vegetables to the pan and turn the heat to medium high. Toss the vegetables, by gently moving the pan back and forth over the flame. Cook the vegetables for 3 to 4 minutes, or until heated through. Season with salt and pepper. Transfer the vegetables to a serving bowl and serve immediately.

Cook the vegetables in 1 to 2 tablespoons extra virgin olive oil or butter, without the water. Do this over high heat and brown and crisp the vegetables slightly.

Add 1 to 2 teaspoons of minced garlic, minced shallot, a teaspoon of grated peeled fresh ginger to the pan before adding the vegetables. - Enhance the vegetables at the end of cooking with a tablespoon or so of minced fresh herbs, like chopped flat-leaf parsley, dill, mint, basil, cilantro, or thyme.

Bring a large pot of water to a boil and salt it generously. Fill a large bowl with ice water, and put a colander or strainer in it. Add the vegetable to the boiling water and cook, uncovered, until crisp tender, or the desired degree of doneness. Scoop the vegetable from the water and immediately put them in the ice water, to stop the cooking and set their color. Cool and drain, and use as desired. When blanching a mix of vegetables, don't cook them together since they may not all cook at the same time. Start with the lightest colored or mildest flavored vegetable, and blanch and refresh each vegetable, one after the other, until cooked as desired.

I didn't even blanch the veggies separately (forgot to read the blanching instructions and blanches them how I usually blanch veggies), but they came out great! I made a double recipe, added a couple cloves of garlic and a couple squirts of lemon juice, and salt and pepper to taste. Great easy veggies!

The medley looked so beautiful, very bright and colorful, I sauteed bets on a different pan and added at the end to the serving plate to get some more color to the dish, they were very good!!!!

3-Ingredient Charred Green Beans with Ricotta and Lemon recipe | Epicurious.com

green beans,

ricotta

extra-virgin olive oil,

kosher salt,

Lemon wedges (for serving)

Easy General Tso's Chicken recipe | Epicurious.com

vegetable oil, divided

kosher salt, divided

black pepper, divided

cornstarch

chicken

honey

soy sauce

garlic clove, finely grated

rice vinegar

Sriracha

tomato paste

ginger

(or more) dried whole red chiles,

scallion, thinly sliced

rice (for serving)

The classic Thanksgiving green bean casserole, but upgraded, with fresh beans, freshly fried onions, and a homemade mushroom sauce.

The Ultimate Homemade Green Bean Casserole Recipe

(480 milliliters) canola oil

Kosher salt

(10 milliliters) soy sauce

(10 milliliters) lemon juice lemon

(480 milliliters) low-sodium store-bought chicken stock

(360 milliliters) heavy cream

(30 grams) butter

(30 grams) flour

Combine shallots and oil in a wok or medium nonstick saucepan. Shallots should barely stick out above level of oil. Place over high heat and cook, stirring frequently, until shallots are completely soft, about 12 minutes. 

Meanwhile, line a rimmed baking sheet with 6 layers of paper towels. Continue to cook shallots, stirring constantly, until shallots are light golden brown, about 8 minutes.

Immediately strain through a fine-mesh strainer set in a heat-proof bowl or saucepan. Set shallot oil aside. You should have about 2 cups of fried shallots.

Transfer fried shallots to paper towels. Lift up one end of top paper towel and roll shallots off onto second. Blot with first towel to absorb excess oil. Repeat 4 more times, transferring shallots from one paper towel to the next, until only one paper towel remains. Season well with salt.

Allow shallots to cool completely, about 45 minutes. Once they've cooled, transfer to a sealed airtight container. Shallots can be made up to 1 month in advance. 

Smash mushrooms under the bottom of a large skillet until broken into 1/4- to 1/2-inch pieces. Roughly chop into pieces approximately 1/8 to 1/4 inch in size. Set aside. 

Combine soy sauce, lemon juice, chicken stock, and heavy cream in a 1-quart liquid measuring cup or medium bowl.

Add 2 tablespoons (30ml) reserved shallot oil (save remainder in an airtight container for another use) and butter to a 12-inch nonstick skillet. Heat over high heat until butter is melted and foaming subsides. Add mushrooms to skillet and cook, stirring occasionally, until liquid is evaporated and mushrooms begin to sizzle, 6 to 10 minutes.

Reduce heat to medium-high. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add flour and cook, stirring constantly, until light golden blond, 1 to 2 minutes. Whisking constantly, add stock and cream mixture. 

Bring to a boil, reduce to a simmer, and cook until mixture achieves a texture between pancake batter and heavy cream, about 5 minutes. Season to taste with salt and pepper.

Adjust oven rack to lower-middle position and preheat oven to 350°F (180°C). Bring 1 gallon (3.8L) water and 1/4 cup (48g) kosher salt to a boil over high heat. Fill a large bowl with 1 quart ice cubes and 2 quarts (1.9L) water. 

Add green beans to water and boil until tender but still bright green, about 5 minutes. Drain through a colander set over the sink and immediately transfer to ice water until completely cooled. Drain green beans and set aside.

Combine green beans, mushroom sauce, and 1 cup fried shallots. Transfer to a 9- by 13-inch rectangular baking dish or a 10- by 14-inch oval baking dish. Bake until hot and bubbly, 15 to 20 minutes. Top with remaining cup fried shallots and serve.

The high notes of these umami-laden noodles from Lara Lee, the author of ‘Coconut and Sambal,’ are caramelized shiitake mushrooms.

Coconut, Ginger, and Mushroom Noodles

Tbsp. sugar

½ cup plus 2 Tbsp. black (Chinkiang) vinegar or unseasoned rice vinegar

shiitake mushrooms, stems removed, thinly sliced, divided

5” piece ginger, peeled,

cashews

coconut

dried soba noodles

Tbsp. kecap manis (sweet soy sauce)

baby corn,

green beans, trimmed,

shallots,

The high notes of these vegan, umami-laden noodles from Lara Lee, the author of Coconut and Sambal, are caramelized shiitake mushrooms, amplified by toasted coconut and ginger, brightened with quick-pickled mushrooms on top. Kecap manis and black rice vinegar gives depth, sweetness, and acidity, bringing the other flavors of the dish into sharp focus. No kecap manis? Substitute 2 Tbsp. dark soy sauce mixed with 2 Tbsp. palm sugar or brown sugar.

Bon Appétit

Preheat oven to 350°. Heat sugar, ½ cup vinegar, 2 Tbsp. soy sauce, and ⅓ cup water in a small saucepan over low, stirring to dissolve sugar. Add a quarter of mushrooms and half of ginger. Return to a simmer and cook 4 minutes. Let pickled mushrooms cool.

Spread out cashews on one side of a baking sheet and coconut on the other. Toast, undisturbed, until most of coconut is golden brown, 5–7 minutes. Remove from oven; transfer coconut to a plate. Toss nuts; continue to toast until golden brown, about 5 minutes longer. Transfer to plate; let cool.

Meanwhile, cook noodles according to package directions. Drain and rinse under cold running water. Set aside.

Whisk kecap manis, 2 Tbsp. oil, remaining 2 Tbsp. vinegar, and remaining 4 Tbsp. soy sauce in a small bowl; set sauce aside.

Heat 2 Tbsp. oil in a large pot. Cook remaining mushrooms, stirring occasionally, until browned, about 5 minutes. Transfer to a plate; wipe out pot. Heat 1 Tbsp. oil in pot; cook corn and beans, stirring occasionally, until tender, about 5 minutes. Transfer to plate. Reduce heat to medium; heat remaining 1 Tbsp. oil in pot. Cook shallots and remaining ginger, stirring, until softened, about 2 minutes. Return mushrooms, corn, and beans to pot and toss to combine, then toss in noodles. Add cashews, coconut, and reserved sauce and cook, tossing, until noodles are coated in sauce and warmed through, about 1 minute.

Divide noodles among bowls and top with drained pickled mushrooms.

We think Shaoxing wine, a Chinese fermented rice wine, is the secret sauce that makes this stir-fry recipe sing. It’s pretty easy to find at Asian markets, but don’t confuse it with rice vinegar! If you see bottles labeled “rice cooking wine” without the Shaoxing designation, they will work too. While you can substitute dry sherry, nothing else achieves quite the same flavor.

Chicken and Green Bean Stir-Fry

chicken thighs

soy sauce, divided

seasoned rice vinegar

Shaoxing wine (Chinese rice wine) or dry sherry

scallions, ends trimmed,

green beans, trimmed, halved crosswise (about 4 cups)

white rice, chopped toasted cashews

We think Shaoxing wine, a Chinese fermented rice wine, is the secret sauce that makes this recipe sing. It’s pretty easy to find at Asian markets, but don’t confuse it with rice vinegar! If you see bottles labeled “rice cooking wine” without the Shaoxing designation, they will work too. While you can substitute dry sherry, nothing else achieves quite the same flavor. See the step-by-step photos here and click here for four more easy stir fry recipes.

Toss chicken, cornstarch, red pepper flakes, a pinch of salt, and 1 Tbsp. soy sauce in a medium bowl. Stir vinegar, wine, and remaining 2 Tbsp. soy sauce in a small bowl. Have all your other ingredients prepped and ready to go (once you start cooking, there isn’t a stopping point and you’ll need them handy).

Heat 1 Tbsp. oil in a large skillet (not nonstick) over high. When oil is shimmering and slides quickly across surface of pan, add scallions and ginger and cook, tossing, until scallions are browned and softened, about 2 minutes. Add green beans and a pinch of salt and cook, tossing often, until green beans are crisp-tender, about 4 minutes. Transfer green bean mixture to another medium bowl.

Heat remaining 1 Tbsp. oil in same skillet over high. When oil is shimmering again, add chicken mixture and arrange slices in a single layer in skillet. Cook, undisturbed, until chicken is browned and caramelized on first side, about 1 minute. Toss and continue to cook until meat is no longer pink and cooked through, about a minute or two longer. Pour in wine mixture and green bean mixture and cook, tossing briskly, until sauce is thickened and all ingredients are coated, about 30 seconds. Remove from heat and taste, then season with more salt, if desired.

Divide stir-fry among plates. Serve with rice alongside, if using. Sprinkle with desired toppings.

You can make your own fried shallots or onions, but French’s are astonishingly delicious and practically define this green bean casserole recipe (and you can find them at pretty much any grocery store).

BA's Best Green Bean Casserole

green beans

olive oil, divided

cremini mushrooms, sliced, divided

thyme

milk

heavy cream

garlic cloves, finely grated

Parmesan

French’s fried onions

You can make your own fried shallots or onions, but French’s are astonishingly delicious and practically define this green bean casserole recipe (and you can find them at pretty much any grocery store). This is part of BA's Best, a collection of our essential recipes.

Preheat oven to 375°. Working in batches, cook green beans in a large pot of boiling salted water until bright green and halfway to tenderness, about 3 minutes per batch. Drain and let cool; trim stem ends.

Heat 1 Tbsp. oil in a large skillet over medium-high. Cook half of mushrooms, without stirring, until golden brown underneath, about 2 minutes. Toss and continue to cook, tossing occasionally, until browned on both sides, about 3 minutes more. Add 2 Tbsp. butter and 2 thyme sprigs to pan. Cook, tossing occasionally, until butter browns and mushrooms are dark brown and very tender, about 4 minutes longer. Season with salt and transfer to a plate. Repeat with 2 Tbsp. butter, salt, and remaining oil, mushrooms, and thyme.

Melt remaining 2 Tbsp. butter in a large saucepan over medium-low. Whisk in flour and cook, whisking occasionally, until roux is golden brown and smells mildly nutty, about 4 minutes. Whisk in milk and cream. Increase heat and bring to a simmer, whisking often, and cook until béchamel sauce is thick and bubbling, about 5 minutes. Remove from heat and whisk in garlic and Parmesan; season with salt and pepper.

Arrange green beans and mushrooms in a 2-qt. baking dish. Pour sauce over (it may not look like enough, but it will get saucier as it bakes). Cover tightly with foil and bake until sauce is bubbling, 25–30 minutes. Uncover and continue to bake until casserole is lightly browned on top and around the edges, 15–20 minutes longer. Top with fried onions and continue to bake just until onions are slightly darker and fragrant, about 3 minutes. Let sit 10 minutes to set before serving.

Szechuan Dry Fried Green Beans

tbsp. Szechuan Ya Cai

garlic

peppercorns

chili peppers

pork and marinate

pork

tbsp. light soy sauce

Marinate minced pork with all the seasonings in a small bowl for around 15 minutes just before cooking. Prepare the green beans and drain with paper.

Heat up oil in wok (or you can use a small deep pot) until you can see light smoke on the surface over high fire. Add drained green beans to fry for 3 to 5 minutes over low to medium fire. Stir the beans occasionally during the process. They will be well deep-fried when there are obviously withered. Transfer out and filter the extra oil out.

Leave around 1 tablespoon of cooking oil in wok and pour out the extra. Be carefully during the process as the oil is extremely hot. Add minced pork and fry until for 1 minute until aroma and then put ginger, garlic, Szechuan pepper, ginger, Ya Cai (if you happen to have some in kitchen) and dried pepper. Fry for another 1 to 2 minute. Return green beans along with salt, sugar and light soy sauce. Fry until everything is well combined. Serve hot!

https://www.youtube.com/watch?v=a3y8YCihYGo

Check printable recipe
https://www.chinasichuanfood.com/szechuan-green-beans/
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Szechuan dry-fried green beans

Herb-Crusted Cauliflower Steaks with Beans and Tomatoes recipe | Epicurious.com

cauliflower (about 2 pounds)

garlic cloves, finely chopped

parsley,

panko (Japanese breadcrumbs)

white beans, rinsed, drained

golden or red cherry tomatoes (about 6 ounces), halved

mayonnaise

Dijon mustard

Green bean casserole is a holiday staple and this recipe really is beyond yummy. Using fresh green beans and a homemade sauce is what makes this green bean casserole recipe so delicious. We were impressed by how quick the sauce is to make and the casserole is easy to put together. We loved the cheesy, buttery and crunchy topping....

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