Green bean casserole was never a dish that was at my holiday dinners, but something that I remember tasting as a child and thinking that it was heavy, decadent, and delicious!
When I found out that it was traditionally made with Campbell’s cream of mushroom soup, I understood why it was never at our holiday dinners. I love a good casserole, I love when my family gets together, and I love being able to successfully recreate a dish that always felt off limits. BAM! JACKPOT!
This Thanksgiving I am making green bean casserole with a bit of a twist. The creamy insides will be made with a homemade tahini sauce.
Instead of fried onions, I will caramelize leaks and fennel. Throw on some chopped pecans and you are all set!
- 1 full bag of Trader Joe’s french green beans
- 1 bulb of fennel
- 1 cup of chopped leeks
- 2 cloves of chopped garlic
- 2 tbsp of coconut aminos
- 2 tbsp of coconut oil
- 3 tbsp of olive oil or avocado oil
- 3/4 cup vegetable stock
- 2 tbsp of almond meal
- handful of chopped pecans
- 1/2 cup tahini
- 1-2 tsp garlic powder
- 1-2 tsp cumin
- 1/2 squeezed lemon
- 1 cup water
- 1 tsp smoked paprika
- In a saute pan, olive or avo oil, garlic, leak and fennel until everything is nice and caramelized.
- in a separate bowl, make the tahini sauce (lemon, garlic powder, smoked paprika, tahini, water, cumin) and mix until everything is perfectly mixed.
- in a pyrex baking dish or casserole dish, put frozen green beans with a little olive oil or avo oil at the bottom of pan.
- pour tahini sauce evenly over the beans.
- in the saute pan, put coconut oil, coconut aminos, almond meal and the vegetable stock in and make a little bit of a roux. (keep the heat on low).
- turn stove off and pour over the beans.
- sprinkle a handful of the pecans over on top and bake on 350 covered in foil for 30 mins.
- uncover and bake for another 20 mins.
Leaks, fennel and garlic in the pan. Tahini over the Green beans and everything about to go into the oven!