The holidays are officially here! We have been busy creating holiday worthy vegetable based dishes. This green bean casserole using local vegetables made its debut on our Thanksgiving dinner table last night. We indulged a little bit and used butter in this recipe- because butter really makes some dishes better! Any kind of local green bean you find in the market can be used here.
- 2 yellow onions, cut into rings
- 3 cups almond milk
- 3 cups green beans
- 2 cups sitaw seeds
- 3 tbps white rice flour or cornstarch
- salt to taste
- 1/2 cup butter
Soak the sitaw beans for 1 hour in water. Boil until firmly cooked.
In a pan, heat the butter.
Add the onions and soften.
Add the almond milk and simmer.
Add the rice flour or cornstarch one table spoon at a time until mixture thickens.
Add the cooked sitaw seeds and combine sauce with the beans.
Fold in the green beans. Cook for two to three minutes so they remain hard.
If butter and milk sauce does not cover all the beans, add a little more almond milk until its mostly covered. Also add a 1/2 tablespoon of the rice flour or cornstarch and wait for it to thicken.
Take the casserole off the heat. Just before serving, heat it up in the oven and bake for 5 minutes. This way, the beans stay crunchy.