The Mean Green

Total Time:
1 hr 25 min
Prep:
25 min
Inactive:
15 min
Cook:
45 min

Yield:
8 to 10 servings
Level:
Intermediate

Ingredients
  • For the Beans:
  • 2 pounds green beans, ends trimmed, cut into 2-inch pieces (weighed prior to trimming)
  • 4 strips bacon, cut into 1/2-inch slices
  • 1 tablespoon olive oil
  • 1 large Vidalia sweet onion, 1/2 cut into large dice, 1/2 reserved
  • 1 medium red bell pepper, cut into 2 by 1/2-inch pieces
  • 4 shittake mushrooms, cut into 1/2-inch strips
  • 4 oyster mushrooms, cut into 1/2-inch strips
  • 1 tablespoon minced shallots
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly cracked pepper
  • 1/2 teaspoon cayenne pepper
  • For the Roux:
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 1 teaspoon freshly cracked black pepper
  • 1 teaspoon salt
  • 2 cups panko bread crumbs
  • For the Topping:
  • 1/2 cup buttermilk
  • Reserved 1/2 Vidalia onion, thinly sliced, with a mandoline
  • 3 medium shallots, thinly sliced with a mandoline
  • 1 cup all-purpose flour
  • 1 teaspoon granulated garlic
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon seasoned salt
  • 1 teaspoon freshly cracked black pepper
  • 4 cups canola oil
Directions
Watch how to make this recipe. For the Beans:
  • Preheat oven to 350 degrees F.

  • In a large pot of boiling water, blanch green beans. Remove to an ice bath until cool, drain and let dry. Lightly butter a 13 by 9 by 2-inch glass baking dish.

  • In a large frying pan, over medium-high heat, saute bacon until lightly crispy, remove bacon to a paper towel lined plate to drain. In remaining bacon fat, add 1 tablespoon olive oil, heat over medium-high heat, add onions and saute until just starting to caramelize, add in red bell peppers, saute 2 minutes, add in mushrooms and minced shallot and saute for 2 more minutes. Season with the salt, pepper and cayenne. Set aside.

For the Roux:
  • For the roux: In a medium saucepan over medium heat, melt butter. When butter is melted, add in flour, all at once and stir vigorously with a wooden spoon until well combined. Continue to stir for 1 minute more. Add in milk 1/2 cup at first, stirring well to combine, then add 1 cup more milk, stir to combine and bring to a simmer, then add final 1/2 cup of milk and stir and simmer until thickened.

  • Add in seasonings, combine with green bean mixture and pour into prepared pan. Top with 1 1/2 cups panko crumbs, then reserved bacon, then remainder of panko lightly sprinkled on top.

  • Place in oven, set timer for 35 minutes.

For the Topping:
  • In a medium bowl place buttermilk, onion, and shallots. Let sit 10 minutes, drain well.

  • In a medium bowl, combine flour and seasonings. When green beans have been in the oven 25 minutes, in a large frying pan, heat canola oil to 350 degrees F. While oil is heating, dredge drained onion and shallots in flour mixture. Drop carefully into the hot oil, 1/3 at a time. They will cook rapidly, 1 minute or less. Turn over if necessary. Remove and drain on paper towels. Let oil heat between batches.

  • When timer goes off for green beans, take out of oven, top with onion-shallot mixture, evenly coating the casserole, place back into oven and continue to cook for 5 more minutes. Remove and let set 5 minutes before serving.


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    This recipe is featured in:

    Thanksgiving on Food Network