Food & Wine USA - (11)November 2020

NOVEMBER 2020 53

Toasting nuts

and spices intensifies

their flavors. Here,

almonds reach their

full potential when

deeply browned.

Green Bean Casserole with
Almost-Burnt Almonds

ACTIVE 45 MIN; TOTAL 1 HR 25 MIN
SERVES 8 TO 10

This riff on the Thanksgiving classic fea-
tures crisp-tender green beans in a silky
vegetarian sauce. With incredible
crunch and intense nutty flavor, almost-
burnt almonds take this dish to the next
level; carefully cut one almond in half
after the initial bake to make sure it’s
browned all the way through.

3 / 4 cup raw almonds

2 lb. fresh green beans, trimmed

1 / 4 cup unsalted butter, plus more
for greasing baking dish

3 Tbsp. extra-virgin olive oil,
divided

1 medium-size yellow onion,
chopped

6 garlic cloves, sliced

3 tsp. kosher salt, divided

11 / 2 tsp. jarred vegetable stock base
(such as Better Than Bouillon)

1 /^2 tsp. crushed red pepper

1 / 4 cup all-purpose flour

2 cups whole milk

2 cups water

2 tsp. apple cider vinegar

1 / 2 tsp. black pepper

1 / 2 cup panko

1. Preheat oven to 350°F. Spread almonds
   in an even layer on a rimmed baking
   sheet. Bake in preheated oven until well
   browned inside and out, 12 to 15 minutes.
   Let cool slightly, about 5 minutes. Chop
   and set aside. (Do not turn oven off.)


2. Bring a large pot of salted water to a
   boil over high. Add green beans; cook,
   stirring occasionally, until crisp-tender,
   about 4 minutes. Remove from heat.
   Using a slotted spoon, transfer beans to a
   bowl filled with ice water; let stand 2 min-
   utes. Drain well, and pat dry; set aside.
   Discard water in pot; wipe pot clean.


3. Add butter and 2 tablespoons oil to pot;
   cook over medium until butter melts. Add
   onion, garlic, and 1^1 / 2 teaspoons salt;

cook, stirring occasionally, until soft-

ened and well browned, 8 to 10 minutes.

Stir in stock base and crushed red pep-

per; cook, stirring occasionally, 30 sec-

onds. Add flour; cook, stirring

constantly, until mixture is bubbling,

about 2 minutes. Gradually whisk in milk

and 2 cups water; bring to a boil over

medium-high. Reduce heat to medium-

low; simmer, whisking constantly, until

mixture thickens, about 5 minutes.

Remove from heat; whisk in vinegar. Fold

in green beans, black pepper, and

remaining 1^1 / 2 teaspoons salt.

4. Grease a 3-quart baking dish with but-
   ter; spoon green bean mixture evenly
   into dish. Stir together chopped
   almonds, panko, and remaining 1 table-
   spoon oil in a bowl; sprinkle evenly over
   green bean mixture. Bake at 350°F until
   casserole is bubbling and almonds are
   deeply toasted, 20 to 25 minutes.
   Remove from oven; let stand 10 minutes.
   MAKE AHEAD Almonds can be baked up
   to 1 week in advance and stored in an
   airtight container.