Vegetables

Green Bean Casserole with Almost-Burnt Almonds

Name: Green Bean Casserole with Almost-Burnt Almonds
Total time: 85 min
Ingredients: 3/4 cup raw almonds; 2 pounds fresh green beans, trimmed; 1/4 cup unsalted butter, plus more for greasing baking dish; 3 tablespoons extra-virgin olive oil, divided; 1 medium-size yellow onion, chopped; 6 garlic cloves, sliced; 3 teaspoons kosher salt, divided; 1 1/2 teaspoons jarred vegetable stock base (such as Better Than Bouillon); 1/2 teaspoon crushed red pepper; 1/4 cup all-purpose flour; 2 cups whole milk; 2 cups water; 2 teaspoons apple cider vinegar; 1/2 teaspoon black pepper; 1/2 cup panko

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1 Review

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.

By

Justin Chapple

Updated on November 1, 2020

Active Time:

45 mins

Total Time:

1 hrs 25 mins

Yield:

8 to 10

Ingredients

3/4 cup raw almonds
2 pounds fresh green beans, trimmed
1/4 cup unsalted butter, plus more for greasing baking dish
3 tablespoons extra-virgin olive oil, divided
1 medium-size yellow onion, chopped
6 garlic cloves, sliced
3 teaspoons kosher salt, divided
1 1/2 teaspoons jarred vegetable stock base (such as Better Than Bouillon)
1/2 teaspoon crushed red pepper
1/4 cup all-purpose flour
2 cups whole milk
2 cups water
2 teaspoons apple cider vinegar
1/2 teaspoon black pepper
1/2 cup panko

Directions

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.

David Malosh

Make Ahead

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