Holidays, Your Way | Green Beans
We’ve bean thinking…green beans are an often underrated holiday side. They brighten up the menu and add some veggies to your decadent spread. We love them roasted, blanched, sauteed, in a salad, or in a casserole. Give thanks for green beans with these fave recipes:
Savory Sautéed Green Beans
2 lbs green beans, trimmed stem ends
2 tbsp unsalted butter
1 tbsp olive oil
2 tbsp fresh lemon juice
Heat oil and butter in a pan at medium heat.
Add green beans, and stir them around in the buttery mixture. Let them sizzle for two minutes.
Once the green beans are bright green, remove them from the heat.
Cover generously with lemon juice, sprinkle with salt to taste, and serve warm.
For a citrusy spin on your classic beans, try this recipe that pairs fresh herbs with orange.
Green Beans with Fresh Thyme and Orange
2 lbs green beans, trimmed off stem ends
8 quarts pot of boiling salted water
Extra virgin olive oil
6 branches of fresh thyme
Zest of 1 orange
Coarse salt and fresh ground pepper to taste
Drop green beans into water and boil just until tender. Immediately drain in a colander and run under cool water.
Heat olive oil in a 12 inch pan over medium.
Add thyme branches.
When hot, add green beans, orange zest, salt, and pepper.
Toss 1 minute to heat them through. Serve warm!
Green beans are essential, whether they’re classic, zesty, or nestled in a creamy mushroom base. Here’s a must-have homemade casserole version of your favorite green dish.
Green Bean Casserole
1 lb green beans
6 tbsp unsalted butter
1 onion, sliced
8 oz mushrooms, sliced
2 cloves garlic, minced
1/4 cup all purpose flour
3 cups milk
1 1/2 cups crispy fried onions
Salt and pepper to taste
Preheat your oven to 350°F.
Add green beans to a large pot of boiling water and cook for about 6 minutes, until bright green.
Transfer the green beans to a colander and rinse in ice water to stop the cooking.
Add 2 tbsp of butter to an oven safe skillet over medium heat. Add onions and cook for about 5 minutes, until tender.
Stir in the mushrooms and season with salt and pepper, cooking for about 5 minutes or until golden brown. Toss in the garlic and stir for one minute, until fragrant. Add mushrooms and onion mixture to the green beans and set aside.
In the same skillet, make a roux. Melt the remaining butter, then whisk in the flour and cook for about 2 minutes and golden in color. Whisk in the milk and bring to a simmer for about 4 minutes, until thickened. Remove from heat.
Add your green bean mixture to your roux and toss to combine.
Bake for about 30 minutes. Add crispy onions on top and bake for 5 more minutes.
Let stand for 5 minutes before scooping and serving warm.
Feeling inspired? Tag us @bristolfarms – we can’t wait to see your holiday creations.