If you’re tired of the same ole’, same ole’ green bean casserole for the holidays, try this super easy green bean side dish instead which just so happens to be vegan. I gave out samples recently, at a vegan cooking demo, and it received rave reviews and requests for the recipe.
Now, I have a confession to make. I whipped up this dish on the fly one day, so I don’t actually have an official recipe. It’s funny because I used to get really irritated with my mom when I would ask for recipes and she would beat around the bush and then tell me things like, “add a tiny bit of this and a good amount of that.” I thought she had lost her mind (or at least her memory) but now I realize that when you’ve been cooking certain dishes for decades, you no longer follow a recipe. You just kinda eyeball everything. In addition, I have a HUGE Italian family, so I’m used to cooking mass quantities of food, especially for holiday gatherings. To put this into perspective, a small family get together at our house is about 50 people.
Having said all of that, I’m going to try and create a method to my madness and reduce this recipe down to a normal size for all of the not-so-crazy families out there ; )
Save Time and Shop Online:
- 16 oz Green Beans (French or standard)
- 1/4 C Sliced Almonds
- 1/4 Large Onion, Chopped
- 4 Garlic Cloves, Minced
- 2 TBSP Olive Oil
- Salt/Garlic Salt
- Steam green beans until tender when pierced with a fork then remove from steamer and set aside.
- Assemble ingredients and prepare the onions and garlic while steaming the green beans.
- Saute onions and garlic in olive oil over medium-low heat, until onions are translucent.
- Add green beans and sliced almonds to the pan and mix thoroughly with the onions and garlic.
- Remove from heat, mix in salt/garlic salt and pepper to taste and serve.
- If, like me, you like a lot of garlic, then use the garlic salt to season. If the taste of garlic is not something you enjoy, simply use the sea salt instead.
- Although I've never tried it, you may be able to substitute coconut oil for the olive oil, if you prefer.