Categories: Vegetables- beans

Ingredients

• 2 lb. fresh green beans, cut into thirds
• 4 oz. unsalted butter
• 1/2 yellow onion, diced small
• 3 stalks celery, diced small
• 4 oz. all-purpose flour
• 2 quarts chicken stock
• salt and pepper to taste
• French-fried onions, s needed to top

Directions

1. Heat the oven to 375 degrees.,

2. Bring heavily salted water to boil in a large saucepan. Add the green beans and cook until they are just tender. Drain and shock in ice water. Set them aside.

3. Melt the butter in a heavy-bottomed saucepan and saute the onions and celery. Add a little salt and pepper.

4. When the vegetables are soft, stir in the flour to make a roux. If roux is dry and lumpy, add some more butter. If it is too liquid, add some more flour. Cook the roux for a few minutes, but do not brown it.

5. Whisk in the stock a little at time to prevent lumps from forming. Continue adding the stock until the sauce is fairly thin. Simmer the sauce until it has thickened to a nice consistency. It should easily coat the back of a wooden spoon. Taste and adjust salt and pepper as necessary.

6. Put the green bean in a large casserole pan and pour the sauce over the beans. Mix well. Bake at 375 degrees for about 30 minutes.

7. Remove the casserole from the oven and top with your favorite French-fried onions. Or you can make your own onions by slicing them very thin, tossing them in seasoned flour, and frying them in hot oil.

Email to a friend | Print this recipe | Back