Recipe By America's Test Kitchen
Published on August 29, 2024
Could we skip the traditional multipot method and cook the beans and sauce together?
Time
45 minWhy This Recipe Works
To develop a streamlined green bean casserole recipe that would employ just one pot and still yield tender beans and a flavorful sauce, we built the sauce in the pan first and then added the beans and some chicken broth (instead of water) for flavor.
Ingredients
3 large shallots, sliced thin (about 1 cup)
Salt and pepper
3 tablespoons all-purpose flour
5 tablespoons vegetable oil
10 ounces cremini mushrooms, stems discarded, caps wiped clean and sliced ¼ inch thick
2 tablespoons unsalted butter
1 medium onion, minced (about 1 cup)
2 medium cloves garlic, minced
1 ½ pounds green beans, stem ends trimmed
3 sprigs fresh thyme
2 bay leaves
¾ cup heavy cream
¾ cup chicken broth
Instructions
Cook along with these step-by-step instructions
- Toss shallots with 1/4 teaspoon salt, 1/8 teaspoon pepper, and 2 tablespoons flour in small bowl; set aside. Heat 3 tablespoons oil in 12-inch nonstick skillet over medium-high heat until smoking; add shallots and cook, stirring frequently, until golden and crisp, about 5 minutes. Transfer shallots with oil to baking sheet lined with triple layer of paper towels.
- Wipe out skillet and return to medium-high heat. Add remaining 2 tablespoons oil, mushrooms, and 1/4 teaspoon salt; cook, stirring occasionally, until browned, about 8 minutes. Transfer to plate and set aside.
- Wipe out skillet. Heat butter in skillet over medium heat; when foaming subsides, add onion, and cook, stirring occasionally, until edges begin to brown, about 2 minutes. Stir in garlic and remaining 1 tablespoon flour; toss in green beans, thyme, and bay. Add cream and chicken broth, increase heat to medium-high, cover, and cook until beans are partly tender but still crisp at center, about 4 minutes.Add mushrooms and continue to cook, uncovered, until green beans are tender and sauce has thickened slightly, about 4 minutes. Off heat, discard bay and thyme; adjust seasonings with salt and pepper. Transfer to serving dish, sprinkle evenly with shallots, and serve.
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