Thanksgiving as we know it is an entirely modern phenomenon. Nearly every element is so far removed from the original harvest, the original pilgrims and native Americans would find the spread entirely unrecognizable. The “classic” dinner menu is more of a marketing ploy than historical homage, after all. The indispensable green bean casserole is the best example on the table.
Invented by none other than the crafty Campbell Soup Company, it hit the holiday scene in 1955 as a thrifty way to utilize canned goods. As canning technology picked up following WWII and the end of rationing, hapless housewives needed guidance on how best to work with these novel tin cans. The green bean casserole called for just six ingredients, minimal prep, and a short cook time; perfect for a party.
Quite frankly, I never saw the appeal. Mushy green beans with mushy mushrooms baked until they’re mushier? Yum…! Despite that, I’m in clearly in the minority, as the infamous casserole graces the table for over 20 millions Americans every Thanksgiving. This year, I was determined to take back the green bean casserole on my own terms.
For starters, let’s lose the cans. Modern innovations mean that fresh fruits and vegetables are no longer out of reach, no matter the season. Crisp, snappy green beans retain their crunch through a flash fry without oil, but the favorite kitchen toy of our generation: The air fryer.
Freed from their tomb of mushroom goop, the beans get a light coating of crushed fried onions in this festive twist on green bean fries. Better than breading, it infuses savory flavor into every crunchy bite, while providing a naturally gluten-free alternative to bland old breadcrumbs.
Now these slender green dippers can take center stage as an appetizer before the main event, or stand up to competition on the dinner plate as a truly stellar side. Don’t forget to whip up an extra batch of rich gravy for dunking to your heart’s content.
Green Bean Casserole Fries
Get all the comforting flavor of a classic green bean casserole in a crispy, dippable appetizer! A light coating of crushed fried onions gives them a naturally gluten-free crunchy finish.
- 1/2 Pound Fresh Green Beans
- 2 Tablespoons Garbanzo Bean Flour
- 1 Cup Crispy Fried Onions
- 2 Tablespoons Nutritional Yeast
- 1/2 Teaspoon Garlic Powder
- 1/2 Teaspoon Salt
- 1/4 Teaspoon Ground Black Pepper
- 1/4 Cup Aquafaba
- Spray Oil
- Wash the green beans and trim the ends. Place them in a large bowl and toss with chickpea flour until lightly coated.
- Place the crispy fried onions in a large zip-top bag and use a rolling pin to gently crush them to a the consistency of coarse breadcrumbs. Add the nutritional yeast, garlic powder, salt, and pepper, shaking to combine.
- Pour the aquafaba into a small dish and whisk lightly until frothy. Dip the green beans in, allowing the excess to drip off, before placing in the bag of crushed onions. Shake to thoroughly coat the green beans.
- Spread the coated green beans out in a single layer across two air fryer trays covered with aluminum foil. Lightly spritz with oil, and air fry one sheet at a time at 370 degrees for 5 - 8 minutes, until golden brown and crispy.
- Serve right away, while still hot!
If you'd like to use a conventional oven, bake the green bean fries at 425 degrees for 10 - 12 minutes.
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Amount Per Serving: Calories: 165Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 447mgCarbohydrates: 18gFiber: 4gSugar: 3gProtein: 5g
All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.
10 thoughts on “Uncanny Casserole”
Oh these are wonderful! I never knew about canned soups until I met my husband and he told me about his mother’s cooking! Ew.
Haha, oh dear! What an inauspicious introduction to both the method and the cook!
It’s rare that I do canned…maybe chickpeas…but most everything else I like to go with frozen – not canned!
…that is if I don’t buy fresh! LOL
Oh, my, these look amazing and I think I have all the main ingredients except for the beans, which would have to be bought closer to Thanksgiving, although I should try making them once before then. Just for testing, of course. :-) Thanks, Hannah!
Hooray, that makes my day! It’s almost like I can join you for the holiday, with this dish being my representative. :)
Not as good as in person but…
Yum, this looks simplistic and wonderful, such a great holiday recipe. Thanks!
That looks geat, another thing I love making with beans is this Japanese is slathering it with black sesame paste, if you havent tried them, give it a go, its really good and vegan too!
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