Best Ever Bean Casserole Doris St John Recipes

GREEN BEAN CASSEROLE 2.0

Steps:

• Heat oven to 350ºF with a rack in the middle.
• Bring 3 quarts of water and 2 tablespoons of the salt to a boil in a large, heavy pot, such as a Dutch oven. Prepare an ice bath in a salad spinner. Add the beans to the boiling water, return to a boil, and cook until just tender, about 8 minutes. Drain the beans, then immediately transfer to the ice bath. Let sit until cool, about 5 minutes, then remove the basket insert and pour out the ice water. Spin the greens to dry them. Dry the pot well.
• Next, pour 3/4 inch of oil into the now-dry pot, and bring to 375°F over medium-high heat. Line a half sheet pan or platter pan with paper towels and stash next to the cooktop.
• While the oil heats, combine the onions and rice flour in a medium bowl and toss to coat the slices evenly in the flour. When the oil hits its target temp, carefully add about a quarter of the onion slices to the oil and fry, stirring occasionally, until golden brown, about 5 minutes. Use a spider to transfer to the prepared sheet pan and season lightly with salt. Repeat with the remaining onions, then set aside. (The onions can be made up to a week ahead and stored in airtight containment at room temperature.)
• Melt the butter in a 12-inch cast iron skillet over medium heat. When the butter is foamy, add the mushrooms, the 2 teaspoons salt, and the pepper. Cook, stirring frequently, until the mushrooms have given off all of their liquid, the liquid has evaporated, and the mushrooms have browned, about 10 minutes
• Add the garlic and nutmeg and cook, stirring constantly, until aromatic, about 30 seconds. Sift the flour over the mushrooms, then continue to cook, stirring, until the rawness has been cooked out of the flour, about 1 minute.
• Stir in the vinegar and cook about 1 minute. Slowly stir in the broth, scraping up any browned bits from the bottom of the skillet. Bring to a simmer, then stir in the half and half. Return to a simmer, then reduce the heat to low. Continue to simmer, stirring frequently, until the mixture is quite thick, about 12 minutes. Remove from the heat.
• Stir in the green beans and half of the fried onions, then top with the remaining onions. Transfer to the oven and bake until the sauce is bubbly around the edges and the onions are deeply browned, about 10 minutes.

BEAN CASSEROLE

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion, garlic and carrot; cook and stir until onion is tender and transparent. Stir in the sugar, red pepper and mushrooms and continue to cook until onion is browned.
• Sprinkle the flour over the vegetables and stir to blend. Cook for 1 minute then mix in the water and tomato paste. Season with basil and thyme. Mix in the beans and season with salt and pepper. Transfer to a greased casserole dish.
• Pour the remaining oil into a shallow dish. Dip one side of each slice of bread in the oil, then arrange on top of the casserole with the oiled side up. Sprinkle Parmesan cheese over the top.
• Bake for 10 to 15 minutes in the preheated oven, until the bread and cheese are toasted.

BEST EVER GREEN BEAN CASSEROLE

Steps:

• Preheat the oven to 475 degrees F.
• Combine the onions, flour, panko and salt in a large mixing bowl and toss to combine. Coat a sheet pan with nonstick cooking spray and evenly spread the onions on the pan. Place the pan on the middle rack of the oven and bake until golden brown, approximately 30 minutes. Toss the onions 2 to 3 times during cooking. Once done, remove from the oven and set aside until ready to use. Turn the oven down to 400 degrees F.
• While the onions are cooking, prepare the beans. Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. Add the beans and blanch for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside.
• Melt the butter in a 12-inch cast iron skillet set over medium-high heat. Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute. Decrease the heat to medium-low and add the half-and-half. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.
• Remove from the heat and stir in 1/4 of the onions and all of the green beans. Top with the remaining onions. Place into the oven and bake until bubbly, approximately 15 minutes. Remove and serve immediately.

BEST EVER BEAN CASSEROLE-DORIS ST JOHN

Steps:

• Preheat oven 350 degrees
• Cook bacon in a large skillet over medium-high until evenly brown. Drain, crumble, and set aside.
• Sauté onion in bacon fat; add the brown sugar, mustard, and vinegar.
• Cook on low for 10 minutes.
• In a large baking dish or roasting pan, combine butter beans, green beans, kidney beans, garbanzo beans and baked beans.
• Add bacon mixture
• Mix well, and bake covered for 1 hour. Uncover and bake 30 minutes longer.
• Enjoy!

THREE BEAN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl combine the frankfurters, pork and beans, butter beans, chili beans, onion, sugar, oregano and vinegar. Mix all together and pour mixture into a lightly greased 9x13-inch baking dish.
• Bake uncovered at 350 degrees F (175 degrees C) for 1 hour, or until cooked through and bubbly.

FIESTA BEAN CASSEROLE

Steps:

• Preheat oven to 350°. In a small bowl, combine the beans, onion, green chilies and cumin. Place eight crackers in an 8x4-in. loaf pan coated with cooking spray. Top with half of the bean mixture; layer with remaining crackers and bean mixture. Sprinkle with cheese., In a small bowl, combine the milk, mayonnaise and egg; pour over cheese. Bake, uncovered, until a thermometer reads 160°, 20-25 minutes. If desired, serve with sour cream and olives.

ST. JAMES BAKED BEANS

Steps:

• Heat oven to 325 degrees. Butter a 1 1/2 quart casserole. In a small skillet, saute the bacon and onions until the bacon is crisp and onions are lightly browned; drain well. In a large bowl, combine the remaining ingredients. Add bacon-onion mixture and mix well. Pour bean mixture into prepared casserole. Bake uncovered at 325 degrees for 1 1/2 hours. Enjoy!