Gone are the days of the green bean and Campbell’s soup casserole, known in my house as White Trash Green Beans. SOOoooo politically incorrect – my kids named it, not me.
I grew up with the usual suspects on the Thanksgiving table. It was Mashed Potatoes, Mashed Turnips, Candied Sweet Potatoes, Stuffing, Green Bean French Onion casserole, Creamed White Onions,canned jelled Cranberry Sauce. Not too exciting, but oh so familiar
I said good-bye, farewell to those dishes years ago!! And I love side dishes so over the years I have collected a lot of recipes. If you are making the BIG meal at home, you might find one or two to try out and if you’ve been invited to a feast, why not bring a really special dish?
Old habits die hard so here is a modernized version of the traditional Green Bean Casserole. It is Green Beans with Carmelized Onions and Tarragon.
1 TBS plus 1 Tsp extra virgin olive oil
2 large sweet onions such as Vidalia, thinly sliced
coarse salt and ground pepper
2 lbs green beans trimmed
4 tsp chopped fresh tarragon leaves
In a large nonstick skillet, heat 1 TBS oil over medium-high. Add onions and season with salt and pepper. Cook, stirring often, until softened and just beginning to brown, 10 minutes. Reduce heat to medium; cook, stirring occasionally, until onions are deep golden brown and very soft, 30 minutes. (Refrigerate in an air-tight container, up to 1 day. Bring to room temperature before using).
Meanwhile, in a large pot of boiling, salted water, cook green beans until crisp-tender and bright green, about 6 minutes. Drain and toss with tarragon and 1 tsp oil; season with salt and pepper. Transfer beans to a platter and top with onions.
Recipe from Martha Stewart‘s Every Day Food
The OLD Green Bean Casserole with French Onions (Photo credit: Moomettes)
The NEW Green Bean Casserole – Martha Stewart Every Day Food
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