the classic green bean casserole…reinvented
6 cups organic green beans, chopped and steamed
8 oz organic mushrooms, sliced
1 med organic yellow onions, chopped
3 medjool dates, chopped
3 slices thick slab bacon, chopped
1 pint whole milk or half & half
3 tbsp white flour
10 tbsp butter
4 oz shredded parmesan cheese
3 tbsp fresh sage, chopped
1/2 tsp ground cayenne pepper
2 tsp kosher salt
1 tsp freshly ground black pepper
Melt 2 tbsp of butter in a sauté pan over medium heat; add the chopped bacon slices and sauté until brown. Add chopped onion; sauté until soft and starting to brown. Add mushrooms; sauté until soft and their moisture has evaporated. Add the dates to the pan; sauté until they start getting soft and carmelly. Stir in cayenne pepper. Remove from heat and stir in chopped sage. Transfer mixture to a stainless steel bowl.
Trim and chop green beans; steam over boiling salted water and cook until tender-crisp (about 4-5 minutes). Transfer steamed beans to ice water to cool. Drain and pat dry. Toss cooked beans with the sauté mixture in the stainless steel bowl.
Heat milk in a sauce pan or glass measuring cup until hot. Meanwhile, in the same sauté pan, melt remaining butter over medium-low heat. Add flour and cook, whisking constantly, over medium-low heat for 3 minutes (mixture should foam). Gradually add hot milk, allowing liquid to be absorbed before adding more. Cook, while whisking constantly, until sauce thickens. Remove from heat and season to taste with salt, cayenne and black pepper.
Preheat oven to 450F. Toss the green bean mixture with sauce in the stainless steel bowl and transfer into a baking pan or cassoulet. Coat mixture with a healthy portion of shredded parmesan cheese. Cover and bake until bubbling and hot in the center (15-20 minutes). Uncover and allow the top to brown for 3 minutes more. Serve hot.
Modified from original recipe by Catherine Whalen
