Thanksgiving was a whole week ago, and I am finally sharing the recipe for green beans I used. Green beans are a traditional Thanksgiving dish, but often are drenched in canned soup and onions. You lose the flavor of the beans! Last year, I made a similar recipe on the grill, but, since I scaled down the number of dishes I made this year, cooking the beans on the stove top was possible.
- 1 pound fresh green beans, trimmed and cut in 1 inch pieces
- 3 tablespoons olive oil
- 1 teaspoons dried rosemary
- 4 ounces baby portobello mushrooms, cut in ¼ inch slices
- ¼ cup chopped onion
- Steam green beans until tender crisp, about 5 minutes.
- In a large skillet, heat olive oil over medium heat. Add rosemary, then mushrooms and onion. Saute until onion is translucent, about 7 minutes. Add steamed beans, cook a few minutes longer, stirring frequently.
This was so much healthier (and tastier) than the “traditional” green bean casserole. All the prep work can be done ahead, so it would be a quick, last minute dish.