Rating: 3.43 stars
63 Ratings
  • 5 star values: 10
  • 4 star values: 18
  • 3 star values: 25
  • 2 star values: 9
  • 1 star values: 1
  • 63 Ratings

For this modern take on green-bean casserole, we quickly steam-sauté the beans and finish them with lemon juice and zest. The steamed beans keep their toothsome bite and still get a sprinkle of that classic fried onion topping. 

Martha Stewart Living, November 2021

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Credit: Mikkel Vang

Recipe Summary

total:
1 hr 10 mins
prep:
20 mins
Yield:
Serves 10 to 12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°F. Soak onions in cream for 10 minutes. Meanwhile, combine flour, breadcrumbs, and cayenne in a shallow dish; season generously with salt and pepper.

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  • Drain onions, separate into rings, and toss in flour mixture until evenly and thoroughly coated. Transfer to a rimmed baking sheet; drizzle with 3 tablespoons oil, gently tossing to evenly coat. Spread to edges in an even layer.

  • Bake, gently stirring every 10 minutes, until onions are crisp and golden brown, about 30 minutes. Let cool completely before serving or storing in an airtight container for up to 3 days.

  • In a large straight-sided skillet or wide, shallow pot, combine green beans, remaining 3 tablespoons oil, lemon zest, 1/2 teaspoon salt, and 3/4 cup water. Bring to a boil, then cover, reduce heat to medium, and simmer for 5 minutes. Uncover, increase heat to medium-high, and continue cooking, stirring occasionally, until water evaporates and beans are sizzling, tender, and slightly darkened, 6 to 8 minutes. Drizzle with lemon juice, season to taste, and serve warm, topped with fried onions.

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Reviews

63 Ratings
  • 5 star values: 10
  • 4 star values: 18
  • 3 star values: 25
  • 2 star values: 9
  • 1 star values: 1