Traditional green bean casserole is made with a milk-based sauce and is baked with processed onions on top. This version is lighter and fresher, and technically isn't a casserole at all. But it is allergy-friendly. Caramelized onions are tossed with steamed green beans and pumpkin seeds and the resulting rich flavor doesn't need cream-of-whatever soup or a long bake time to have guests asking for seconds.
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour, 5 minutes
Yield: 8 - 10 servings
Ingredients:
2 tablespoons olive oil
2 vidalia onions or other large sweet onions, sliced
2 pounds fresh green beans
1/4 cup roasted pumpkin seeds
1/2 teaspoon salt
Preparation:
First, caramelize the onions. Heat oil in a large frying pan over medium heat. Add onions and reduce to medium low heat. Cook, stirring every five minutes or so, for 30 to 40 minutes, until onions are a deep caramel color.
Rinse and drain the green beans. Trim ends. Steam for 5 minutes, until bright green and crisp-tender.
While beans are steaming, coarsely chop pumpkin seeds.
Toss together onions, beans, pumpkin seeds, and salt. Serve immediately.
Tip: Onions may be made ahead of time and stored in the freezer for up to three months.
