To make fried green beans, sauté beans, mushrooms and onions in butter. (Staff Photo: Julie Wells)
Thanksgiving is a few days away. You’ve been pulling out the recipe books, calling family members to make sure someone is making great-grandma’s dressing. Now you’ve made the grocery list. Turkey, check. Sweet potato pie, check. Broccoli and rice casserole, check.
The phone rings, and your second cousin once removed, Jim Bob, is bringing his new girlfriend. She’s a vegetarian, and she doesn’t like any kind of casserole, especially the ones made with any type of cream of chicken soup in them.
What’s a casserole without cream of something in it? What to do? Even Aunt Irma’s green bean casserole has cream of mushroom soup in it. Oh wait, your sister is bringing broccoli salad, but wait, it has bacon in it.
Maybe this above scenario is a little extreme. But we all know we tend to over-extend our bellies during Thanksgiving. This is one of those times when we get to eat dishes we don’t normally.
I wanted to provide a healthy, yet delicious dish to add to the menu this year. This week’s featured recipe is fried green beans.
My friend Kristie Blackwell shared this green bean, mushroom and onion dish with me. Although I’m not a fan of mushrooms, I still tried the dish, and liked it. It’s tasty, to say the least, and whether you serve this dish Thursday or next week, I strongly suggest adding this to your own recipe box.
Happy Thanksgiving, and I’m very thankful for all of my readers.
See Page 3B for the recipe.