I ate a version of this green bean dish growing up. I can't remember which side of Europe it hailed from but it sure was good, even for a veggie. Back in the day, fresh vegetables were not always available so my Mom would use what she had on hand. Usually that included canned green beans.
While over the years I learned about food science, nutrition and picked up some pretty good cooking techniques, I was never a snob about canned goods and when Libby sent me these new pouches, I couldn't wait to cook with them.
Everyone is familiar with a canned soup bean casserole, usually served during the holidays.
I created this healthy version using only 5 ingredients and 10 minutes of cooking time. No there is no soup, no fried onions, no dairy and most of all, no baking. Everything is cooked in a skillet and on the table in no time. Who doesn't love that?
What I love about the new Libby's pouches is that the vegetables taste fresher, can be microwaved in their pouch (yay for that!), easy to open, no sharp edges to cut little fingers on, takes up less space on a pantry shelf and is environmentally friendly and BPA free.
While I do not usually use the water the canned vegetables are packed in, I found the pouch liquid to taste just as sweet as the vegetables and it was so good, I use it for the sauce in this dish.
You will need 5 simple, easy to find ingredients.
An onion, unsalted butter, dried mushrooms, quick mixing flour (less gluten and better for Diabetics) but regular AP is fine, and salt & pepper.
What gives this dish the umami that takes this to another level is the caramelizing of the onions.
I am going to share a restaurant secret on how to caramelize onions in 3 minutes using only 1 tablespoon of butter. Yes, it is possible.
Caramelizing food, whether in the oven or a skillet, is the key to bringing out the natural sweetness in all foods, yes, even anchovies.
A few minutes of your time will make boring food, gone!
Let's get cooking.
" I received free samples of Libby's new Vegetable Pouches mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Libby's and am eligible to win prizes associated with the contest. I was not compensated for my time."
* 1 Libby's green bean vegetable pouch, liquid drained and reserved
* 1/2 white onion, 1" thin slices
* 2 tablespoons tap water
* 1 tablespoon unsalted butter
* 1 tablespoon AP or quick-mixing flour
* 1 tablespoon dried mushrooms, soaked
* 1 teaspoon salt
* 1/2 teaspoon freshly grated black pepper
1. Drain the beans and reserve the juice.
2. Chop the onion into 1" thin pieces, about the same length as the beans. Melt the butter in a skillet and when it starts to sizzle, add the green beans and 2 tablespoons of tap water.
3. Season with a few pinches of salt & pepper, cover the skillet and cook on medium-high heat until the water evaporates and the onions & the bottom of the skillet are brown with flavor, about 3 minutes. Remove to stop the cooking.
4. In a microwave-safe bowl, add the mushrooms and 2 tablespoon of the bean juice and microwave for 3 minutes. Rest the mushroom until they are cool enough to mince. Add the minced mushrooms back to their soaking liquid. Whisk the flour with the mushrooms/soaking liquid until it is a smooth paste. Add the paste to the remaining bean liquid and stir to combine.
5. Add the mushroom/flour/juice to the beans onion mixture in the skillet and heat until the sauce thickens and turns a deep brown. Taste for seasonings and adjust to your taste.