String Bean Casserole

by Martha Stewart

The string bean casserole here is the new take on your Thanksgiving classic, using parmesan cheese, mushrooms, shallots and breadcrumbs and no canned soup. It is gourmet and I'm sure you're going to love it.

*Serves 8


String Bean Casserole

Ingredients:

* 2 tablespoons unsalted butter

* 1 medium onion, cut into 1/4-inch dice

* 1 red bell pepper, seeded and cut into 1/2-inch dice

* 1 pound button mushrooms, stems trimmed, quartered

* 1 teaspoon coarse salt

* 1/2 teaspoon freshly ground pepper

* 1 1/2 pounds string beans, trimmed and cut into 2-inch pieces

* 6 tablespoons all-purpose flour

* 2 cups milk

* 1 pinch cayenne pepper

* 1 pinch grated nutmeg

* 1 cup grated parmesan cheese

* 1/4 cup wholemeal breadcrumbs

* 1/4 cup canola oil

* 4 shallots, cut crosswise into 1/4-inch rings


Directions:

1. In a large skillet over medium heat, melt a little bit of butter and oil. Add onion, and saute until it begins to soften, about 4 minutes. Add bell pepper and mushrooms, and cook until softened and most of the liquid has evaporated, about 8 minutes. Season with 1 teaspoon salt and 1/4 teaspoon pepper. Set aside to cool.

2. Prepare an ice bath: Fill a large bowl with ice and water; set aside. Bring a saucepan of water to a boil. Add beans, and cook until bright green and just tender, 4 to 5 minutes. Drain, and plunge into ice bath to stop cooking. When cooled, toss drained beans with mushroom mixture; set aside.

3. Melt the remaining butter in a medium saucepan over medium-low heat. Add 1/4 cup flour, whisk constantly until mixture begins to turn golden, about 2 minutes. Pour in milk, and continue whisking until mixture has thickened, about 3 minutes. Stir in cayenne, nutmeg, and the remaining teaspoon salt and 1/4 teaspoon pepper. Remove from heat, and let cool to room temperature, stirring occasionally. Pour over beans, and toss to combine.


4. Lightly butter a 9-by-13-inch glass or ceramic baking pan. Spread half the green-bean mixture over the bottom. Sprinkle on half the grated Parmesan, and spread with the remaining green beans. Combine the remaining Parmesan and the breadcrumbs, and sprinkle over casserole. Cover with foil, and refrigerate until just before serving.

5. Heat canola oil in a medium skillet over medium-high heat. Toss shallot rings with the remaining 2 tablespoons flour. Fry the shallots in batches, turning frequently, until golden brown. Transfer to paper towels to drain. Place in an airtight container, and set aside until ready to serve.

6. Heat broiler, positioning rack about 8 inches from heat. Cook casserole, covered, until mixture is bubbly and heated through, about 10 minutes. Uncover, and cook until top is golden brown, about 30 seconds. Sprinkle fried shallots over top, and serve your string bean casserole immediately.


*Here I'd like to tell you about my favorite diet program that uses a lot of the healthy lower GI foods: Isabel de los Rios' 'The Diet Solution Program'.

The Diet Solution Program favours a long term health orientated approach to fat loss, but not offering anyone a quick fix to their weight troubles. It has loads of valuable data and research to support its approach. I personally investigated the program thoroughly and my mum has been using it for a while now. I have to say she got some great results.

The nutrition plan is one of the healthiest we have seen, a strong core focus on vegetables, fruits, vitamin dense foods, lean proteins, select dairy produce and a clear approach to not expecting one diet to work for all body types. So give it a try and let me know how you’re doing.*

Original String Bean Casserole Recipe