Creamed Green Beans
I decided to make creamed green beans one day in my kitchen "lab." After some thought, I decided to make a white sauce--(also known as béchamel and also known as cream gravy)--as a base, and then I added a little cheese to flavor it up. What I wanted to do was avoid using heavy cream in order to reduce the calorie count somewhat. This recipe is the result of that experiment. It doesn't take a long time to make it and it's something different to do with green beans.
- 16 ounces green beans (fresh or frozen)
- 2 Tablespoons unsalted butter
- 2 Tablespoons all-purpose flour
- 1 cup milk (whole, skim or 2%)
- 1/2 cup onions (medium dice; sauteed)-, optional
- Salt & pepper To taste
- 1/2 cup grated parmesan cheese
- Assemble all ingredients, kitchen tools & equipment. Recommended: 1/2-2 quart pot, 10" saucepan, spatula, whisk, sieve, cutting board, chef's knife, serving spoon.
- Fill pot about halfway with water. Bring to a boil. While waiting on water, prep green beans (if using fresh)--(snap ends, wash and cut into smaller pieces if desired).
- After water starts boiling, add 1/2-1 teaspoon of salt, then toss in your prepped green beans or the frozen green beans. Bring water back to a boil, then turn the heat down to simmer. Cook 8-10 minutes.
- Melt butter in saucepan, add flour & use whisk to incorporate. Cook butter and flour for about 5 minutes. Add milk a little at a time, stirring constantly. You may not need the entire cup of milk--you want the sauce to be thick, but not too thick (like the consistency of gravy.)
- Keep stirring sauce until all ingredients are well-incorporated. Add parmesan cheese, stir to incorporate. Add salt & pepper to your taste.
- Your beans should be ready by now, so drain the beans. (You may add the sauteed onions at this point, if you elected to use them). Add the sauce to the beans and mix well.
- Your creamed green beans are ready. Serve them directly from the pot or use a serving bowl and garnish with chopped parsley.
- Enjoy your creamed green beans!
This recipe would be a great alternative to the usual Thanksgiving green bean casserole that includes canned mushroom soup. The canned version always contains a lot of extra preservatives. Yes, it is tasty but it's really not good for you. Try this instead: Sauté 8 ounces of sliced button mushrooms and add it to your sauce. Then mix it all together, add some fried onions (canned or homemade), and throw it in the oven. If you don't like big pieces of mushroom in your sauce, simply throw the white sauce & mushrooms in a blender or food processor and process until smooth.
Another fun thing to do with this recipe: Use half green beans and half yellow (wax) beans, (if you can find them or grow them). Then it would become a pretty, multicolored dish to add fun to your dinner table.
Try Rosemary-Lemon Chicken for your Main Dish
- Rosemary-Lemon Chicken
Baked chicken seasoned with rosemary is a spectacular meal. This recipe amps up the rosemary and uses lemon zest to create an explosion of flavor for your taste buds. This dish uses a bare minimum of oil and will make it's own sauce during baking--yo
Johng58 on July 27, 2014:
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