My little sister came up with a fantastic green bean recipe as an alternative to the much beloved green bean casserole at Thanksgiving one year. Hers was cooked on top of the stove and included pan “fried” onions and mushrooms. It was a huge hit.
I did not have any mushrooms, but I found some great looking organic green beans at the store. Thus, I decided to make a version of her delicious dish.
Although it is not exactly the same as hers, it was very tasty.
Recipe: Skillet Green Beans
Ingredients
- 1/2 Tbsp. butter 1 onion, sliced or chopped
- 1/2 lb. sliced mushrooms (optional)
- 1/4 to 1/2 c. chicken or vegetable stock
- 3/4 to 1 lb. fresh green beans, cleaned
- Kosher or Sea Salt
Instructions
- Melt butter in skillet.
- dd onion and cook until onion is caramelized (or even crispy).
- Add mushrooms to saute, if including them.
- Once onions (and mushrooms) are cooked, add stock.
- Add green beans and salt to taste.
- Be sure components are mixed well.
- Cook covered until beans are at desired tenderness, stirring occassionally.
- Add almonds when beans are almost done.
It is important to cover the skillet as the beans cook. It allows them to steam in the relatively small amount of liquid.
Enjoy!
