One Mean Green Bean Casserole

I’m in love with green bean casserole! Not any green bean casserole, however.

Dish me up the classic green bean casserole invented in 1955 by Campbells Soup Company using canned ingredients and beware the dragon fire.

As I’ve mentioned before, I like to use fresh ingredients and to build a dish from scratch. There really is nothing more satisfying, more delicious, more virtuous, more necessary.

I realize that for some, the mere mention of the words scratch and dish in the same sentence will make you shriek , while you run as as fast as you can to the bathroom, curl up in your bathtub and chew on your shoes.

Wait. No one else does that? Please don’t tell anyone I said that!

Ahem. Back to the green bean casserole. First I start by using the freshest green beans. If you must, use frozen green beans but please don’t go for the canned green beans. I beg you! I’ll come and do your laundry if that’s what it takes. Once I learn how to do mine, that is! I also like to make the o-so-important creamy bechamel sauce using a roux, which is a mixture of fat, usually butter, and flour. Of course, don’t forget to top it off with some crispy caramelized red onions.

Because I’m nice like that I am also providing you with direction on preparing certain steps ahead of time so that you are able to incorporate it in your busy routines.

So, now that you’re mouth is watering we can get started.

Print (no photos)

One Mean Green Bean Casserole

Cooking time: 30 minutes

Prep time: 10 minutes

Serves: 4 as a side

The Cast Of Characters

600g green beans- halfed and rinsed
700ml milk
1 small onion
1 bay leaf
2 garlic cloves-smashed
1 small whole nutmeg
45g flour
45g butter + 1 tablespoon for the mushrooms
240g chestnut mushrooms
2 large red onions
1-2 tablespoons vegetable oil
Parmesan for sprinkling- Optional

The Nitty-Gritty

Rinse the green beans well. Place them in a deep pot, cover with water and bring to a boil. Blanch them for no more than three minutes. Remove, strain and leave for later. You can do this step well ahead of time and then re-heat the beans in a little water when ready to serve.

As soon as you put the beans on the stove, add the milk to a saucepan with the whole nutmeg, bayleaf, onions and smashed garlic. Bring the milk to a simmer and be sure to keep stirring so that it doesn’t burn. This shouldn’t take more than two to three minutes. Turn off the flame and let it sit to infuse about 15 minutes. After 15 minutes, remove all the ingredients from the milk.

In a well buttered pan, add the mushrooms and cook on high flame for no more than a minute or so. Remove and strain.

Add the butter (45g) in a heavy bottomed sauce pan and let it melt on medium-low flame.

Now add the flour (45g) and using a wooden spoon keep stirring till all is incorporated.

You are going to keep stirring for about 2-3 minutes till the roux starts to froth and most of the flour flavor is cooked off.

Now begin adding the strained warm milk a little at a time. About 1-2 tablespoons to start with and continuously stir.

Switch to a whisk and keep adding the milk slowly, continuously whisking, adding more as the milk is incorporated.

Once you’ve added all the milk, let the sauce cook for a further ten to fifteen minutes on low heat and keep stirring very often. Now, if you wish you can make the sauce a couple of hours ahead of time then you will need to keep it warm in a bain-marie. Add the sauce to a pyrex bowl and place over a pot filled with warm water. The sauce will thicken so just before serving add more warmed milk to it while whisking till desired consistency is reached. Remember to add the milk little by little. You can also cook the roux the night before, keep it in the fridge covered, then follow the rest of the steps about twenty to thirty minutes before serving. Make sure you start with a warmed roux.

Now add salt and freshly ground pepper.

The mushrooms. Be sure to warm them if you’re making this ahead.

Now, drizzle the vegetable oil into a sautee pan and when the oil is hot, add the onion rings. Cook, stirring very often, till they are golden and crispy.

Lather the hot green beans with the bechamel sauce. Sprinkle with some parmesan if you like.

And, then top with the crispy onions. Alternatively and if you are making certain bits ahead of time, you can add all the chilled ingredients in a casserole, add the bechamel sauce and then bake in a pre-heated oven 350F/160C/3G for about 10-15 minutes.

Enjoy!

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Posted in: becahmel, creamy green beans, green bean casserole, green beans, mushrooms, roux, thanksgiving, white sauce

29 Responses to “One Mean Green Bean Casserole”

Mowie

17. Nov, 2009

Beth! Did you have to go and post this just before dinner? I’m starving and now I really want that casserole – it looks absolutely mouthwatering-ly divine! Comfort food!

PS: I chew on my shoes under the bed
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17. Nov, 2009

[...] This post was mentioned on Twitter by Bethany Kehdy and Mowie, Chris Bourne. Chris Bourne said: RT @tweetmeme One Mean Green Bean Casserole | Dirty Kitchen Secrets http://bit.ly/dL5oV [...]
Chris Bourne

17. Nov, 2009

As ever you create what must be difficult presentation…look simple!. Bravo. Another winter warmer. I must yoga more!!
jack

17. Nov, 2009

even better than my moms
Colloquial Cook

18. Nov, 2009

Ohhh challenging dish to shoot I’d be chewing on my shoes for less. Bravo!
diva

18. Nov, 2009

mmmmmm. looks and sounds yummy. fresh green beans are definitely key!
Annie

18. Nov, 2009

I can’t thank you enough for posting this! I’ve been looking for a homemade, non-processed version of green bean casserole, and this is perfect. I’ll be making this next week for Thanksgiving!
Bethany

18. Nov, 2009

I’m glad you’ve found it! Let me know how it goes
natasha

18. Nov, 2009

This is so appetizing and i just finished dinner. I wish I had the time for fresh veggies but im a working girl and bearly have time to cook! let alone start from scratch. But hopefuly I can squeeze in some of your recipes this weekend, and especially this one! thanks
Getting ready for Thanksgiving, Thanksgiving preparation, Thanksgiving recipes |

19. Nov, 2009

[...] Green bean casserole [...]
tasteofbeirut

19. Nov, 2009

Looks lovely and I love béchamel but frankly give me loobieh b’zeit and I will take it instead anytime! That dish with the mushrooms and onions looks really good though!
Bethany

19. Nov, 2009

Joumana- I have to agree- Loubieh b zeit comes 1st. This one second. I love green beans period, though! Yum
Chrissy

19. Nov, 2009

You made a classic look so fantastic…and I don’t even like mushrooms. bravo
Bethany

19. Nov, 2009

Thank you Chrissy! I really appreciate your feedback!
Miranda

19. Nov, 2009

This looks so F-A-N-T-A-S-T-I-C!!!
I am soooo making this for Thanksgiving
Bethany

20. Nov, 2009

Thanks Miranda Do let me know how it goes. Enjoy!
Rabih

20. Nov, 2009

Loobiey b’ zeit atyab
The Nomadic Gourmet

21. Nov, 2009

Green been casserole made without Campbell’s cream of mushroom…! lol
I can honestly say I have never tasted this casserole without Campbell’s. I bet it tastes fabulous with homemade bachemel sauce instead. And the crispy onions add a lovely touch.
I have some green beans in the fridge that I’m eager to get rid of before they spoil and my husband has a cow lol. Gotta try this
Rachel

21. Nov, 2009

I was looking for a green bean casserole that did not involve cream of yuck, mushroom soup. Then I stumbled on your Samki Harra recipe. I was soo excited because my husband is from Tripoli. I’ve never been able to visit so thanks for adding the videos. I can’t wait to show him. I hope he can recognize the location it was shot at.
Bethany

21. Nov, 2009

Rachel- I’m glad you liked the video. I like your “cream of yuck” description. LOL Hope you enjoy this version. Let me know if your hubby does end up recognizing the place.
Heidi

22. Nov, 2009

I made this yesterday for a pre-Thanksgiving dinner before me and my guy go to our families. I love green bean casserole and he doesn’t really care for it…but this one got the thumbs up. Thank you!!
Jeanne

23. Nov, 2009

I never think beyond steamed green beans with lemon butter and slivered toasted almonds. I have seen the error of my ways!!! Yum.
Ann

25. Nov, 2009

I’m definitely the “run to the bathroom and chew on shoes” type and was made even more of one because all the measurements are in metric. AND if I was going to make this recipe, it needs to be for 12. Yiiiiikes! What does a non-foody, non-math-whiz do? And it looks delish, which does present a quandary!
A Classic Thanksgiving Meal Perfected! « wish fulfillment – the Elfster blog

25. Nov, 2009

[...] Photo and recipe courtesy of Dirty Kitchen Secrets [...]
green bean casserole « Best Daily News

26. Nov, 2009

[...] beans green day live green bean casserole recipe campbells. Posted by random images at Wednesday One Mean Green Bean Casserole, Dirty Kitchen Secrets Categories: MainNews Comments (0) Trackbacks (0) Leave a comment [...]
Tina

27. Nov, 2009

Thank you for this yummy green bean casserole recipe! I just had it for thanksgiving and it was perfect!! Happy Thanksgiving!
Jamie

01. Dec, 2009

Yum! I missed this post then you talked about it and I had to come over and see for myself. Too delish! I so want to make this now! Next time I come to London we are coming for dinner and slumber party at your house!
sheba

09. Dec, 2009

we invariably have lots of beans lying in the kitchen and i NEVER know what to do with em..this sounds fantastic..thanks for the recipe..will let you know hoe it turned out..
Burning Burning Burning « Art , Food and Travel Chronicles

12. Jan, 2010

[...] I got this recipe from many sources….you can look here, here and here…. [...]

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Mad About Chickpeas-Hummus B’ Lahme

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Posted in: chickpeas, hummus, hummus awarma, hummus b lahme, hummus b tahini, minced lamb, olive oil, tahini

39 Responses to “Mad About Chickpeas-Hummus B’ Lahme”

Chris Bourne

12. Jan, 2010

Well all i can say is the wind in this part of the world has increased tenfold!….but its worth it. Lovin’ this
Sarah, Maison Cupcake

12. Jan, 2010

I love proper hummus and I love minced lamb too so the combination of them together is a real winner in my book.
Kerrin @ MyKugelhopf

12. Jan, 2010

I am so with you B ! I absolutely love chick peas, and always find myself adding them to any dish when possible, my latest was in a frittata with caramelized onions, mmm ! And hummus with lots of tahini is my fave. Love this post, makes me love chick peas even more. Can’t wait to try your recipe.

Do you make your own Arabic bread to serve with? Would love to see that recipe too… Beautiful pics by the way, as always !
Mustapha

12. Jan, 2010

Mmm.. This is one of my favorite breakfast meals! (yes breakfast), Of course, one shouldn’t forget the pickles, mint & Tomatoes on the side!
Bethany

12. Jan, 2010

Agreed. I’ve had it for breakfast…it is the ultimate!
Mowie @ Mowielicious

12. Jan, 2010

This is my ultimate favourite Lebanese dish. I could eat it all day and all night.

Having said that, I’ve never had it for breakfast!
Jamie

12. Jan, 2010

Oooh both chick peas and lamb? My absolute favorites and this dish looks so extraordinarily delish! Love it! Breakfast? Really? Interesting, but I see that I could eat this anytime, anywhere!

Congrats on the new blog! Wow! Truly dynamic you are!
shayma

12. Jan, 2010

huge huge fan of humus b’lahme. it’s not easy to photograph white foods, your photos came out lovely. i also like humus the way an egyptian friend has taught me- chickpeas, olive oil and a dash of cumin powder. sometimes the tahineh is too strong for me (only sometimes!) best wishes, shayma
Bethany

12. Jan, 2010

Hi Shayma and thanks for your lovely comment If the chicpeas are left chunky then I believe you are talking about this one http://www.dirtykitchensecrets.com/mad-about-chickpeas-hummus-balila/ I do love that version as well…
Jeanne @ Cooksister

12. Jan, 2010

Ooooh – I think I’m in love! Chickpeas are fantastically versatile ( I also serve thm instead of mashed potato – mashed with some slow-cooked sliced onions in lots of olive oil with amoky paprika). I like the etymology lesson too – I’m a sucker for words
Cherine

12. Jan, 2010

I’m mad about chickpeas too. Love the photos, they’re so appetizing!! Congrats on the new blog. I’ll take a peek at it.
Trissa

12. Jan, 2010

Congratulations on your new blog! I’ll head over to check it soon. In the meantime thanks for sharing the information on hummus! Who would have thought a chickpea could be so interesting. You managed to pull it off!
Asha@FSK

12. Jan, 2010

Sighhh.. if this isn’t comfort food, I don’t know what is!! Add to that, home cured lamb… you lucky lucky thing ) Does your dad sell them by any chance??
Kitchen Butterfly

12. Jan, 2010

You know what I’ll be making next as I have a huge bottle of Tahini, a rather large tin of chickpeas and some pomegranate molasses……Thanks for the inspiration!

Congrats on the Nomad Telegraph……………it looks gorgeous. Wow!!!!!!!!
Miranda

12. Jan, 2010

mmh…this looks incredible. i would love some of that about now!
Happy Cook

12. Jan, 2010

My daughter love chickpea too. When she was little she used to cakk them indian balls It is a really unique way of serving them with the meat.
Global Patriot

12. Jan, 2010

Beautiful dish, though I was expecting the savory lamb to stand on its own. What a surprise to see the pomegranate molasses on the list of ingredients, fabulous twist!
The Cooking Ninja

12. Jan, 2010

mmm…I love chick peas too. That dish is delicious.

Congrats on your new blog.
Maunika

12. Jan, 2010

Beth love hummus loads. I cud eat it with anything. Never tried it like this with minced lamb but have had it with diced lamb in restaurants. I definitely going to make this one. Your recipe looks really good.
Sarka

12. Jan, 2010

I don’t know if I love chickpea but I definitely like it! I bought a glass of tahini couple of months ago to make hummus (aka hummus b’ tahini) at home but never did it. Now you inspired me to try it.
Congrats of your new blog – wonderful!
Cynthia

12. Jan, 2010

I’m with you – a serious lover of chickpeas.

Hey, did you hear that feature on the BBC about the “row” over whose hummus is the best – Lebanese or Israeli?
Ben

13. Jan, 2010

Very nice post! I must admit that I don’t know much about hummus, other than eating them once or twice at parties, but I really want to make something with them now.
Bethany

13. Jan, 2010

Hey Cynthia! Yes I did and I’ve actually been thinking about writing up a post on my thoughts on the whole thing…I think I will now.
Katherine

13. Jan, 2010

I like chickpeas too. What a great combination, chickpeas, pinenuts and lamb mince. Now I’m hungry.
shayma

13. Jan, 2010

hi beth, the recipe from your link is very nice- but different than the one i am referring to. the hummus w/o tahineh she taught me involves whizzing the chickpeas and adding lemon, salt and cumin powder, that’s all. in fact claudia roden has the simple decription/recipe for it in her book, The New Book of Middle Eastern Food. x shayma
The Grubworm

13. Jan, 2010

Oh my word, i am in Hummus heaven! Hummus is one of those things i can eat over and over again, and there is nothing like the home made stuff. I’m excited by the recipe for Hummus B’Lahme – the combination of lamb and pinenuts works so well. Those photos are great too.
meeta

13. Jan, 2010

i love chickpeas too in almost any form and especially served with tahini! this with the meat looks great too and i can’t wait to get to dubai to start eating this stuff!
Su-yin

13. Jan, 2010

This looks fabulous – I love pine nuts as well and I think it’s brilliant that you’ve added this to the hummus. And you have meat in it as well, could it get any better?
deeba

13. Jan, 2010

I adore the ‘cast of characters’…you have me craving for some right now Beth! I love your foodie adventures! YUM!!
Bethany

13. Jan, 2010

Shayma- sent ya an email x
Grubworm- AMEN!
Su-yin: it’s diiiiiivine!
Deeba: I wanna hold youuuur haaaaand! XX
Bethany

14. Jan, 2010

I’m bringing you some this weekend
Barbara Bakes

14. Jan, 2010

The pine nuts sound like a great addition. I really need to get more brave about using chickpeas. This looks delicious!
tasteofbeirut

15. Jan, 2010

I too love hummos and sizzling pieces of fatty lamb! Yum! Your photos are splendid!
Chris Bourne

15. Jan, 2010

Need your food need your food!
Manggy

18. Jan, 2010

I went to an all-hummus restaurant in NY a few months ago and I absolutely loved it! This looks fantastic!
Ladybird

19. Jan, 2010

Hummus rocks! And it is sooo good for you, always a bonus
Kate/Kajal

19. Jan, 2010

I can see myself wiping this dish clean. I am a huge fan of Lebanese/Arabic food, and this is absolutely delcious ! The the kinda stuff that i love ! Awesome post, gr8 pictures I’m loving it !!!
diva

19. Jan, 2010

oh beth! ME TOO!! mad about chickpeas. i used to eat em outta the can just like that. lol.
beautiful houmous. i like having houmous wraps or sandwiches. so yummy!
barbara

08. Feb, 2010

I’m on a chick pea love fest at the moment. Too. I’ve been making a similar dish with pork mince served with rice. The lamb version sounds delicious.

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