Green Bean Casserole
It starts from scratch and tastes like love—
Simple ingredients, serious flavor.
YIELD: 8 servings | PREP TIME: 1 hour| COOK TIME: 50 min | TOTAL TIME: 1 hour 50 min
INGREDIENTS:
¼ c Vegetable oil
2 T Olive oil
1 T Butter
2 medium White onions, chopped
1 c Green onions, sliced
½ t Salt
½ t Black pepper
1 T Herbes de Provence
5 small Tomatoes, blanched and peeled
3 Carrots, sliced
2 stalks Celery, sliced
1 small Yellow bell pepper, chopped
½ small Red bell pepper, chopped
2 small Russet potatoes, scrubbed and diced
¾ c Water
½ Lemon, seeded and juiced
4 cloves Garlic, minced
½ c Italian flat leaf parsley, chopped
2 lbs Green beans, trimmed and cut into 1" pieces
Optional herbs (to taste): basil, thyme, tarragon (minced)
INSTRUCTIONS:
In a large dutch oven over medium heat, warm the vegetable oil, olive oil, and butter together until the butter is melted. Add the white onions and green onions and sauté until soft, about 5–7 minutes.
Add the salt, pepper, and Herbes de Provence. Stir to coat the onions.
Add the tomatoes by squeezing each one by hand directly over the pot, letting them break apart and release their juices as they fall in. Stir well.
Add the carrots, celery, yellow bell pepper, red bell pepper, and potatoes. Stir well to combine everything. Cover and simmer on low for 20 minutes, stirring occasionally.
Add the water, lemon juice, garlic, parsley, and any optional herbs. Stir to combine.
Add half the green beans, stir, then add the remaining half. This makes it easier to work the beans into the pot without spilling. Turn the heat up to medium-high and bring to a boil.
Reduce heat to low and simmer uncovered for 30 minutes, or until the green beans and potatoes are tender. Taste and adjust seasoning before serving.
NOTES:
Blanching the tomatoes: Score a small X on the bottom of each tomato, drop into boiling water for 30–60 seconds, then transfer to ice water. The skin slips right off.
Herbes de Provence: Usually found in the spice aisle. It's a blend of dried herbs: lavender, thyme, rosemary, and savory that gives this dish its French countryside character.
Make it a meal: Add a can of white beans or chickpeas in Step 5 for extra protein. Rotisserie chicken stirred in at the end works beautifully too.
Leftovers: This is even better the next day once the flavors have had time to come together. Reheat gently on the stovetop with a splash of water.
© 2018 Colleen Topper. All Rights Reserved
