Green Bean Casserole

Serves: 4 to 6
 
A creamy green bean casserole that's a healthy side dish for Thanksgiving or Christmas.
 
Ingredients

• 1 teaspoon extra virgin olive oil
• 1 yellow onion, chopped
• 1 pound green beans, ends  removed and chopped in half
• 1½ cups cooked garbanzo beans, or 1 (15 oz.) can, drained and rinsed
• 1¼ cups water
• 1 clove garlic
• 1½ teaspoons salt, divided
• 1 sprig fresh rosemary (about 1 teaspoon minced)
• Freshly ground black pepper
• 1 teaspoon balsamic vinegar

Optional topping:

• ½ cup dry roasted hazelnuts, skins removed
• ¼ teaspoon salt, for topping

Instructions

1. Preheat your oven to 350ºF. Heat the olive oil in a 3½-quart dutch oven over medium heat and sauté the onion until it starts to soften, about 5 minutes. Add in the greens beans and ½ teaspoon of salt and stir well. Cover the pot and let the vegetables cook until heated through, about 8 to 10 minutes.
2. While the vegetables are cooking, combine the beans, water, garlic, 1 teaspoon of salt, rosemary, a couple grinds of fresh black pepper, and the balsamic vinegar into a blender. Blend until smooth and set aside. If you'd like to prepare the optional topping, use a mini food processor or blender to grind together the hazelnuts and salt, just until coarsely ground. (It's doesn't need to be super-fine like a nut flour-- you want some crunch!)
3. When the vegetables are tender, pour the sauce over the top and stir well. Adjust any seasoning to taste, then sprinkle the crushed hazelnut mixture over the top, if using. Bake the casserole at 350ºF for 30 minutes, until the vegetables are piping hot and the topping is lightly golden. Allow to cool for 10 minutes before serving              Recipe credit: www.detoxinista.com
   

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