This riff on the Thanksgiving classic features tender-crisp green beans in a silky vegetarian sauce. With incredible crunch and intense nutty flavor, almost-burnt almonds take this dish to the next level; carefully cut one almond in half after the initial bake to make sure it’s browned all the way through.

November 2020


Read the full recipe after the video.

Recipe Summary test

45 mins
1 hr 25 mins
8 to 10


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°F. Spread almonds in an even layer on a rimmed baking sheet. Bake in preheated oven until well browned inside and out, 12 to 15 minutes. Let cool slightly, about 5 minutes. Chop and set aside. (Do not turn oven off.)

  • Bring a large pot of salted water to a boil over high. Add green beans; cook, stirring occasionally, until crisp-tender, about 4 minutes. Remove from heat. Using a slotted spoon, transfer beans to a bowl filled with ice water; let stand 2 minutes. Drain well, and pat dry; set aside. Discard water in pot; wipe pot clean.

  • Add butter and 2 tablespoons oil to pot; cook over medium until butter melts. Add onion, garlic, and 1 1/2 teaspoons salt; cook, stirring occasionally, until softened and well browned, 8 to 10 minutes. Stir in stock base and crushed red pepper; cook, stirring occasionally, 30 seconds. Add flour; cook, stirring constantly, until mixture is bubbling, about 2 minutes. Gradually whisk in milk and 2 cups water; bring to a boil over medium-high. Reduce heat to medium-low; simmer, whisking constantly, until mixture thickens, about 5 minutes. Remove from heat; whisk in vinegar. Fold in green beans, black pepper, and remaining 1 1/2 teaspoons salt.

  • Grease a 3-quart baking dish with butter; spoon green bean mixture evenly into dish. Stir together chopped almonds, panko, and remaining 1 tablespoon oil in a bowl; sprinkle evenly over green bean mixture. Bake at 350°F until casserole is bubbling and almonds are deeply toasted, 20 to 25 minutes. Remove from oven; let stand 10 minutes.

Make Ahead

Almonds can be baked up to 1 week in advance and stored in an airtight container.