The Best Green Beans Ever {Gluten Free}

I came up with these beans out of desperation last Thanksgiving. My brother-in-law had been recently diagnosed with Celiac disease, and I needed a green bean dish that was gluten-free. These beauties were born and have been a favorite at holiday dinners ever since. For more Thanksgiving recipe ideas, check out my Thanksgiving Menu Guide.

I am a green bean casserole lover, but I gotta say, I TOTALLY prefer these beans now. The flavor is so fresh and delicious. The dish is licked clean every time.

The caramelized onions with just a hint of balsamic vinegar and sauteed mushrooms really make this dish! I am licking my lips just thinking about a bite of these beans. Yummy, Yum, Yum! Is it Thanksgiving yet?

If you make these for your family this Thanksgiving or Christmas….brace yourself for praise and compliments. 🙂

Side Dishes Perfect for the Holidays

• Buttermilk Mashed Potatoes
• Sausage and Apple Cornbread Stuffing
• Cranberry Fluff Salad with Apples and Walnuts
• Blueberry Jello Salad
• Yummy Funeral Potatoes
• Company Cauliflower

how to make the best green beans ever

• Bring large pot of salted water to boil and add green beans when the water begins boiling. Cook green beans for 5-7 minutes. Do not overcook. You want them to be a nice bright green color.
• While beans are cooking, prepare an ice water bath: In a large bowl, add ice, cold water, and salt. Stir to mix in the salt.
• Drain beans and immediately put them into the ice water bath to stop them from continuing to cook.
• In a large frying pan, add 1 tbsp butter, sliced mushrooms, and salt and pepper to taste. Sauté until tender. Remove mushrooms from the pan to a bowl and set aside.
• In the same frying pan, add 1 tbsp butter and sauté the sliced onions until caramelized. Salt and pepper the onion while it is cooking.
• Once the onions are caramelized, drizzle 2 tsp balsamic vinegar over onions and 1/4 chicken or vegetable broth to de-glaze pan.
• Next, add cooked beans and mushrooms to the onions and stir until well combined and heated through.
• Right before serving, top with toasted almonds and dried cranberries.
• Enjoy!

Tips for making the Best Green Beans Ever

• Do not overcook the green beans. You want them to be a nice bright green color.
• Make sure to add salt to the cold water bath.
• Don’t forget to salt and pepper the sliced onions while sautéing them.
• If using frozen green beans, you will still want to give them a few minutes in the boiling water. They won’t cook quite enough just in the pan.
• To partially prepare in advance, prep everything the day before except the green beans. On the day you’re going to serve them, steam the green beans. Then reheat everything else and toss it with the freshly steamed green beans.

cook’s tools:

• Large Pot
• Cutting Board
• Chef’s Knife
• Measuring Cups
• Measuring Spoons
• Large Frying Pan

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4.5 from 2 reviews

The Best Green Beans Ever

 

Print

Prep time

15 mins

Cook time

25 mins

Total time

40 mins

 

So fresh and Delicious, the flavor combination in these beans is AMAZING!

Author: Maria

Recipe type: Side Dish

Serves: 10-12

Ingredients

• 2 lbs fresh or frozen green beans (just snap the ends off and leave the beans whole)
• 8 ounces mushrooms, sliced
• 1 large yellow onion, sliced in rings
• ½ cup toasted almonds, sliced or finely chopped
• ⅓ cup dried cranberries (optional)
• ¼ cup chicken broth
• 2 tbsp butter
• 2 tsp balsamic vinegar
• Salt
• Pepper

Instructions

1. Bring large pot of salted water to boil and add green beans when the water begins boiling. Cook green beans for 5-7 minutes. Do not overcook. You want them to be a nice bright green color.
2. While beans are cooking, prepare an ice water bath: In a large bowl, add ice, cold water, and salt. Stir to mix in the salt.
3. Drain beans and immediately put them into the ice water bath to stop them from continuing to cook.
4. In a large frying pan, add 1 tbsp butter, sliced mushrooms, and salt and pepper to taste. Sauté until tender. Remove mushrooms from the pan to a bowl and set aside.
5. In the same frying pan, add 1 tbsp butter and sauté the sliced onions until caramelized. Salt and pepper the onion while it is cooking.
6. Once the onions are caramelized, drizzle 2 tsp balsamic vinegar over onions and ¼ chicken or vegetable broth to de-glaze pan.
7. Next, add cooked beans and mushrooms to the onions and stir until well combined and heated through.
8. Right before serving, top with toasted almonds and dried cranberries.
9. Enjoy!

3.5.3251

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