lb. Fresh Green Beans
2 qt. Water
2 tsp. Salt
5 strips Neuske’s Bacon, cut into
¼ inch pieces
3 cloves Garlic, minced
1 ea. Red Bell Pepper, diced
1 medium Yellow Onion, julienne
2 c. Shitake Mushrooms, stems removed,
sliced (more if you love mushrooms :)
¼ c. Almonds, sliced, toasted
4 Tbl. Butter
4 Tbl. AP Flour
2 ½ c. Half and Half
½ c. Heavy Cream
Fresh Ground Black Pepper
1/8 tsp Cayenne Pepper
1 c. Aged Cheddar
1 c. Panko Bread Crumbs
1 Small Yellow Onion sliced into rings,
¼ c. AP Flour
1 tsp. Granulated Garlic
½ tsp. Kosher Salt
1 tsp Paprika
1/8 tsp. Cayenne Pepper
4 c. Canola Oil (for frying)
DirectionsTrim the stem end of the bean only. Bring the water to a
boil then blanch the beans in boiling water 3 minutes.Drain
the beans in a colander. Rinse with cold water briefly then
allow to cool and dry on their own. Reserve.
Heat a thick bottomed skillet over medium high heat and
cook the bacon until starting to brown. Add the onions, peppers
and shitake mushrooms. Sauté/cook until the onions
start to soften then add the garlic. Season with black pepper
and kosher salt.
Cook until the onions are soft. Remove from the heat and
drain off the bacon fat.
In a separate pan heat the butter. Once melted sprinkle in
the flour and whisk to make a roux. Cook for 1-2 minutes
whisking as you go.
Add the half and half and heavy cream whisking constantly
as you add until the mixture comes to a boil. Add the toasted
almonds and reduce heat and whisk until thick, 2 minutes or
so. Add the cheddar cheese. Stir to combine evenly. Remove
from the heat. Stir in 1 tsp salt, some fresh grated pepper
and 1/8 tsp cayenne. Mix to combine. Then add the cooked
bacon onion mixture to the sauce mixture.
In a mixing bowl add the green beans then pour the hot
cheese sauce mixture over the green beans. Carefully mix to
Put into a casserole dish being sure to use up all of the
sauce. Top with the remaining cheddar then bread crumbs.
Bake in a 350 degree oven until lightly browned. Up to 25-30
While the beans are baking heat the oil in a sauce pan to a
maximum of half way to 350 degrees.
In a mixing bowl combine ¼ c. AP flour, 1 tsp. granulated
garlic, ½ tsp. kosher salt, 1 tsp paprika and 1/8 tsp. cayenne.
Whisk to combine.
Toss the onion slices in the flour mixture to coat. Fry in
the oil in batches until golden brown. Drain on paper towels.
Garnish the top of the casserole with the onion straws just