My mom used to make a traditional green bean casserole every year for Thanksgiving. You know the one…with canned cream of mushroom soup.

Back then, I just loved it, but these days there are probably 100 reasons I would never go near it. We like cleaner food these days, and I know you do too. : )

This year, I’m creating an extremely simple green bean skillet side dish. It’s so easy, it may just become a year-round staple around here.

See what you think…

I’m using organic French-style green beans from Whole Foods, but most grocery stores have them. This style is sliced lengthwise into thin strips, but you can use any green beans you like, including Haricots Verts.

Double this recipe for a larger crowd.

And if you want to kick it up a notch, make this special Cremini Mushroom Sauce with Shallots and Madeira Wine – fabulous over these green beans (of course!), and also over mashed potatoes or Toasted Bread Stuffing with Potatoes, Sweet Potatoes, and Fresh Herbs.

I hope you have a truly wonderful Thanksgiving, and please let me know what YOU are making for Thanksgiving this year! : )

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SAUTÉED SHALLOTS AND FRENCH-STYLE GREEN BEANS

• Servings: 6
• Print

1 large shallot, finely sliced
1 pound package frozen French-style green beans
2 tablespoons slivered raw almonds
sprinkle of kosher salt, to taste
sprinkle of coarsely ground black pepper, to taste
dash Cajun seasoning, to taste

Instructions

Heat a large nonstick sauté pan (my new favorite skillet is made by Zavor Noir) over medium high heat.

Add shallots, and sauté for 4 or 5 minutes, or until they become golden, scraping the pan as needed. Add green beans, cover the pan, and lower the heat to medium. Continue to sauté until green beans are almost fork tender, lifting the lid only to stir (once or twice) and add a splash of water, if needed.

Toss raw almonds into the hot pan to toast briefly, stirring a few times, just until you can smell the almonds. Remove from heat.

Season with salt and pepper, and a dash of Cajun seasoning. Serve immediately.

Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen