This recipe is a light alternative to your
traditional green bean casserole. The green beans are cooked perfectly thanks to the blanch
and shock method and the bread crumbs add a nice crunch and a nice flavor as well.
We’re making 1 pound of fresh green beans, so we need to boil 2 ½ quarts of water. Fill
a large bowl with ice water. Since I never make ice, I just filled a bowl with water
and put it in the freezer for 20 minutes or so. Add the green beans to the boiling water
and cook them for 4 minutes. After 4 minutes, drain them and immediately put them in the
bowl of ice water. Once they no longer feel warm to the touch, drain them again and set
them aside. Next, you’re gonna heat a skillet on medium-high.
While it’s heating, make the bread crumbs in a food processor. Add 2 slices of bread
that you’ve torn into pieces, 2 tablespoons of vegan margarine or oil, 1 teaspoon of agave
nectar, ½ teaspoon of garlic powder, ½ teaspoon of dried oregano, ¼ teaspoon of dried rosemary,
¼ teaspoon of salt and ⅛ teaspoon of black pepper.
Mix it together until you have fine crumbs. Add the bread crumbs to the skillet and toast
them until they are dry and crispy. This took me about 5 minutes or so. It’ll depend on
how high you have your pan. Put them in a small bowl, then add your green beans to the
same skillet. Season them with ¼ teaspoon of salt and ⅛ teaspoon of pepper. Saute
them for just a few minutes, 1-2 minutes or so, just long enough to warm them up. Put
them on a platter and top them with the bread crumbs. Serve immediately.
This is very simple and quick and it will definitely been on my holiday menu. Be sure
to check out the recipe in the description box. I’ve included a few other tips there.
If you make this, let me know what you think in the comments.
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