Tasty as Grandma's classic green bean casserole BUT this recipe is vegan! Top it with our crispy shallots for the perfect finishing touch.
Add the trimmed beans, water, olive oil and salt to the pot and cover with the lid.
Preheat the pot to 225°F/ 110°C (low) and cook for 12 minutes or until tender when pierced with a fork. Stir occasionally.
Remove the lid and continue cooking for 1- 2 minutes, or until the water has mostly evaporated. Stir frequently.
Turn the heat off, then transfer the beans to the casserole dish. Wipe the pot clean before continuing.
Add the oil then preheat the pot to 325°F/ 160°C (medium).
Roast the mushrooms and thyme for 5 minutes or until golden brown, while stirring freqently.
Add the ingredients and cook for 30 seconds to 1 minute or until slightly toasted.
Make sure to mix into the aromatics and the mushrooms.
Stir to combine, not longer than 10 seconds.
Add the liquids, then reduce the temperature to 220°F/ 105°C (low), and cook the sauce for 4 minutes or until it thickens.
Stir in the salt and black pepper.
Add the beans, lower the temperature to 215°F/ 100°C (low), and warm the green beans for 2-3 minutes while stirring frequently to coat evenly.
Turn off the heat, the transfer the beans to a casserole dish. Top this dish with chopped parsley and "Cue Crispy Shallots"
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