When I think of must-have Thanksgiving recipes, green bean casserole, the one made almost entirely with canned ingredients, is one of the first that comes to mind. The thing is, I love it most for the gooey cream of mushroom soup and crispy fried onions; the bland, mushy green beans are the least important part.
No disrespect to the casserole I grew up with, but this year I’m going to try preparing the green beans in a way that highlights their flavor rather than hiding it. I might cryoblanch them to retain their crunch, braise them until tender, sauté them with mushrooms and onions, or grill them and serve them with Sichuan sauce. Or, more likely, I’ll stick to the casserole but make it with fresh beans and other minimally processed ingredients. Whichever route you want to take, keep reading to find out how to make green beans for Thanksgiving without opening a can of soup.
