Inspired by classic green bean casseroles from his childhood, F&W's Justin Chapple put a Spanish spin on this timeless favorite by topping the creamy beans with smoky pimentón de la Vera and toasted almonds.
More Casserole Recipes
4 tablespoons unsalted butter, plus more for greasing
2 1/2 pounds green beans
1/4 cup all-purpose flour
3 cups milk
1 garlic clove, finely grated
5 ounces fresh goat cheese
Kosher salt and freshly ground pepper
1/2 teaspoon pimentón de la Vera (smoked Spanish paprika)
3/4 cup almonds, coarsely chopped
How to Make It
Preheat the oven to 350° and butter a shallow 9-by-13-inch ceramic baking dish. In a large pot of boiling salted water, blanch the green beans until crisp-tender, about 4 minutes. Drain and cool under running water. Pat dry and thinly slice on the diagonal. Pat dry again.
In a medium saucepan, melt the 4 tablespoons of butter. Add the flour and whisk over moderate heat until lightly browned, about 4 minutes. Gradually whisk in the milk and garlic and bring to a boil. Reduce the heat to moderately low and simmer, whisking constantly, until thick, about 5 minutes. Remove from the heat and stir in the goat cheese. Season the sauce with salt, pepper and 1/4 teaspoon of the pimentón.
In a large bowl, toss the green beans with the sauce. Spread the mixture into the prepared casserole and sprinkle the almonds and the remaining 1/4 teaspoon of pimentón over the top. Bake for 20 to 25 minutes, until bubbling and the almonds are lightly browned. Let the casserole stand for 10 minutes before serving.
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Review Body: @jayess99 I think they just meant what you call "goat cheese" (chevre) and not another aged cheese made from goat milk.
For me, I have trouble with recipes that call for smoked salmon. Um, what kind, lox, or perhaps the kind I imagine I'd find in Alaska? I wish they'd say cold cured or hot cured, or something that made it more clear.
Date Published: 2017-11-05
Author Name: jayess99
Review Body: this sounds good, but I have a problem with recipes that ask for things like "fresh" goat cheese. My goat died. What am I supposed to do? Couldn't you just say goat cheese? This gets a little pretentious sometimes.
Date Published: 2017-04-25
Author Name: magill
Review Body: I didn't expect this to be quite the winner it was, with 2 requests for the recipe in a relatively small group. I reduced the amount of beans to 1 lb and halved the sauce. So it was saucier than the photo and I had slivered almonds on hand, which didn't add colour but worked just as well... I will admit to a couple more things... Since I knew the others in the group liked goat cheese I added the 4 full ounces of the package instead of the 2.5 oz for 1/2 the sauce recipe, rather than find another use. I also used a 1/2 cup of slivered almonds to cover the 8x8 surface, they really added a nice crunch of texture. Just make sure you taste the sauce before you add it to the green beans and that you have the balance of flavours right for you... you might want a bit more smoked paprika.