Mean Green Bean Casserole is a traditional American recipe for a classic casserole of green beans and crisp onion pieces baked in a white sauce base with mushrooms that makes a traditional Thanksgiving accompaniment. The full recipe is presented here and I hope you enjoy this classic American version of: Mean Green Bean Casserole.
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Ingredients:
600g green beans, trimmed and cut in half
700ml milk
1 small onion, peeled and halved
1 bayleaf
2 garlic cloves, crushed
1 nutmeg, halved
3 tbsp plain flour
4 tbsp butter
240g chestnut mushrooms, halved and sliced
2 large red onions, cut into thin rings
2 tbs vegetable oil
6 tbsp freshly-grated Parmesan cheese
Method:
Place the beans in a large pot, cover with plenty of water then bring to a boil. Cook for no more than three minutes to blanch then strain and set aside.
Meanwhile, combine the milk, nutmeg halves, onion halves, bayleaf and garlic in another pan. Bring the mixture to a simmer and cook, stirring constantly, for 3 minutes. Take off the heat and set aside to infuse for 15 minutes. After this time, strain the milk (discard the onion, garlic and spices).
Melt 1 tsp of butter in a pan, add the mushroom pieces and fry over high heat for about 1 minute. Take off the heat and set aside. Now melt the remaining butter in a pan, scatter the flour over the top and stir in to form a smooth roux. Continue cooking, stirring constantly, for about 3 minutes, or until the roux has browned then gently whisk in the milk.
Bring the mixture to a simmer and continue cooking for about 10 minutes, or until the mixture is well thickened. Stir in the black pepper and mushrooms then set aside on a low flame to keep warm.
Heat the oil in a frying pan and when hot add the red onions and fry until well browned and crispy. You can now assemble the dish. Arrange the blanched green beans in a baking or casserole dish. Pour over the mushroom sauce then scatter the Parmesan cheese over the top, followed by the onions.
Transfer to an oven pre-heated to 180°C and bake for about 12 minutes, or until piping hot and browned on top. Serve hot.
