Gluten Free Green Bean Recipes

GLUTEN-FREE GARLIC GREEN BEANS

Steps:

• Cook and drain green beans as directed on bag for stove-top directions.
• Stir in remaining ingredients except almonds. Cook over low heat 1 to 2 minutes or until hot. Sprinkle with almonds.

THE BEST GREEN BEANS EVER

Steps:

• Bring large pot of salted water to boil and add green beans when the water begins boiling. Cook green beans for 5-7 minutes. Do not overcook. You want them to be a nice bright green color.
• While beans are cooking, prepare an ice water bath: In a large bowl, add ice, cold water, and salt. Stir to mix in the salt.
• Drain beans and immediately put them into the ice water bath to stop them from continuing to cook.
• In a large frying pan, add 1 tbsp butter, sliced mushrooms, and salt and pepper to taste. Sauté until tender. Remove mushrooms from the pan to a bowl and set aside.
• In the same frying pan, add 1 tbsp butter and sauté the sliced onions until caramelized. Salt and pepper the onion while it is cooking.
• Once the onions are caramelized, drizzle 2 tsp balsamic vinegar over onions and ¼ chicken or vegetable broth to de-glaze pan.
• Next, add cooked beans and mushrooms to the onions and stir until well combined and heated through.
• Right before serving, top with toasted almonds and dried cranberries.
• Enjoy!

KRISTI'S GLUTEN FREE GREEN BEAN CASSEROLE

Steps:

• Melt 1/4 cup butter in med saucepan. Work in 1/4 cup rice flour, seasonings and cook until lightly browned (or until it gets a little dry).
• Add 2 1/2 cup milk and stir until thickened. It should be thin enough to pour, if it is too thick, add more milk. Leave heat on low. Keep stirring occasionally so that it doesn't clump up.
• In a cast iron pan, heat about 1/4 inch of oil. Add mushrooms and fry for about 5 minutes, or until they are golden brown and you can smell mushroomy goodness.
• Remove mushrooms from fry pan and drain. Leave the oil in the pan, we'll need that later. Add drained mushrooms and about 3/4 cup cheese to your sauce and stir over low heat until fully incorporated.
• Add onions to the hot oil and fry for 4-5 minutes per batch. Don't get too excited or you'll crowd the pan and they'll never cook right. Remove to apparatus of your choice and allow to drain. Repeat until all onions are done. Repeat with jalapenos (they should be able to be done in one batch).
• Preheat your oven to 325°F.
• While you're waiting for those onions and jalapenos to finish, get out your cleaned and prepped fresh green beans. Arrange them in a 8x8 baking dish or other small casserole. Pour about 1 cup of the cheese sauce over the green beans. Add more if you like it really cheesy. Mix it in the best you can, it won't be perfect.
• On top of the green bean and sauce, scatter 1/2-1 cup of cheese. Scatter drained onions and jalapenos and green onions. Stick in oven and bake for approx 40 minutes. Pull out and let rest for 15-20 minutes.
• With the remaining cheese sauce, add whatever leftover cheese you might have and stash in the fridge for later. This is super good on veggies and noodles. I have long dark dreams about it sometimes.

GLUTEN-FREE GREEN BEAN CASSEROLE WITH FRIED ONIONS

Steps:

• Heat oven to 350°F. Place onions and milk in medium bowl; let stand. In deep fryer or 4-quart Dutch oven, heat oil (2 inches) to 375°F.
• In resealable plastic food storage bag, mix Bisquick, salt and pepper until well mixed. Drain onions. Place onions in bag; shake to coat. Remove onions from bag shaking off excess. Gently place half of onions in oil; fry 2 to 4 minutes or until golden brown. Drain on paper towels. Repeat with remaining onions. Let onions stand while preparing bean mixture.
• In ungreased 3-quart casserole, mix soup, soy sauce, pepper, cooked green beans and 1 1/2 cups of the onions. Bake 25 to 30 minutes or until hot and bubbly, adding remaining onions during last 5 minutes of baking.