![]() Saute onion till translucent and than add the mushrooms and saute till goldenģ. I made the recipe as I went but it went something like this:ġ/2 package french beans (thin greenbeans from Costco)ġ box white button mushrooms, sliced thinĢ. I decided to do my own version of green bean casserole with fresh French beans and homemade mushroom sauce. I was basically incharge of all the classic dishes that neither me or my mom have ever made before. Me and my mom took on the mission to create the feast. This year we decided to do a thanksgiving dinner and invite a couple of people we know. My family (I'm a single child, so that means me, my mom, and my dad) immigrated to the US seven years ago and we've always either not had thanksgiving or had it at one of our friend's house. I add the red wine vinegar for a little contrasting acid flavor. I choose not to pre-steam the greenbeans because I like the bite. I'm not a soy milk fan, but I actually prefer the taste with the soy milk instead of regular milk - I'd recommend you give it a shot. It's super good and gets better as it sits.Ī note on the soy milk: I tried that because I was out of regular milk. Bake at 350 for 40 minutes, top with a little asiago cheese and broil for another 5 minutes until bubbly. Finally, I cover in parsley and bread crumbs. I then chop up several cups of fresh green beans and put them in a casserole, sprinkle a tablespoon or two of red wine vinegar over top with fresh ground black pepper and pour the hot soup over. No chopping or slicing involved! (Thank god for dried mushrooms) It sounds like a lot of work, but it's actually pretty easy and is done within 15 minutes. ![]() Then add salt, pepper, and garlic powder to taste (I like a lot of all three :) Depending on how much water you used to cook the mushrooms, you may have to thin out the soup with a little more water. Add the soft mushrooms and bubble over low for about 10 minutes. Add the soymilk all at once and whisk vigorously until smooth and free of lumps. Turn the flame to low and cook for several minutes while stirring. Add the 4tbsp flour and whisk vigorously. Melt the butter is a saucepan until it just barely starts bubbling. Add more water as necessary and continue microwaving until mushrooms are tender. Microwave for several 30 second intervals. Toss the dried mushrooms with water until coated well. dried mushrooms (available at your local health or fancy food mart - I get mine at whole foods.different varieties will give you different flavors. It is oodles better than the canned variety.Ģc. Here's a rough recipe for making cream of mushroom from scratch. In short, dried beans take longer to prepare but are cheaper and taste so much better.įor more pasta, beans and rice, search recipes here.I must admit a certain obsession with doing everything from scratch. If you are in a hurry, then use tinned beans, but you can’t cook them long enough to infuse the flavours. Soak the dried beans overnight with a pinch of bicarbonate of soda, rinse and then boil for about an hour until soft before using. However, they should be kept in a sealed container and not left to sit around for too long. ![]() Tinned or Dried Beans?īuying tinned beans here is almost impossible, so I always use dried beans. Also, opt for the traditional carrots and onions with maybe smaller-cut peppers.□ It’s summer, so I used fresh tomatoes, but I would use tinned out-of-season. However, you can adapt it for thicker tomato sauce while reducing the liquid. This version is quite saucy, with lots of large-cut vegetables added. There are as many recipes for these Greek Giant Beans as there are Greek Islands. Gigantes ready for the oven Gigantes with more sauce and larger vegetables Traditional Gigantes You can use any casserole dish or a large tray/dish covered in foil. Unlike the Morrocan tagine, the greek clay cooking pot has a broad base and narrow top that sits over low heat or cooks slowly in the oven. I tend to cook the Gigantes in a clay casserole. Many Greek Bean recipes call for sugar, but a small chunk of orange does the trick equally well. For the version in the photos, I added strips of red pepper and fennel bulb together with the traditional carrots, celery and onion. If you prefer to keep the recipe vegetarian, add the bean cooking water or vegetable stock to the pot. I often add chicken stock (or a stock cube) in the winter. You could also use the slightly smaller white kidney bean/cannellini bean. In Greece, they are known simply as ‘Gigantes’, the butter bean/lima bean. But, of course, they are tasty as a meal on their own with a green salad and slice of Feta. We usually accompany Giant Beans with grilled sardines or chicken in the oven. ![]() Often advertised as a winter dish but, in fact, a very delicious, inexpensive meal all the year. Greek Giant Beans is an excellent alternative to potatoes, rice or pasta and complements many different dishes.
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