A Fresh Twist on a Classic: Indian-Style Green Bean Casserole
As we approach the holiday season, our minds turn to traditional dishes that evoke warmth and comfort. One such iconic American dish is the green bean casserole, created by the late Dorcas Reilly. To pay homage to this beloved classic, Chadwick Boyd has developed three innovative variations, each infusing the original with unique flavors and twists.
East Meets West: Indian Flavors Take Center Stage
One of these exciting new takes brings the vibrant flavors of India to the table. By incorporating coconut milk, fresh ginger, garlic, and green chili, this Indian-style green bean casserole adds a bold and aromatic twist to the original. The green beans are cut into 1-inch pieces, reminiscent of South Indian cuisine. For an added depth of flavor, a pinch of turmeric can be added to the filling.
A Perfect Dish for Friendsgiving
This innovative casserole is sure to impress at your next Friendsgiving gathering. Its unique blend of Indian spices and creamy coconut milk will transport your taste buds to the exotic East. With its ease of preparation and impressive presentation, this dish is sure to become a new holiday favorite.
More Innovative Twists to Explore
For those looking to experiment further, Chadwick Boyd’s other creations include a Mushroom Puff Pastry Green Bean Casserole and an Old Bay Green Bean Casserole with Crab. Additionally, his Pumpkin Chai Slab Pie recipe, complete with bourbon vanilla whipped cream, is a must-try for the adventurous palate.
Get Ready for a Stress-Free Thanksgiving
Our Ultimate Thanksgiving Guide is packed with expert tips, tricks, and recipes to ensure a seamless and enjoyable holiday experience. From prep to presentation, we’ve got you covered.
Indian-Style Green Bean Casserole Recipe
Yield: 6 servings
Difficulty: Easy
Total Time: 40 minutes
Active Time: 15 minutes
Ingredients:
- 1 10.5-ounce can condensed cream of mushroom soup
- 3/4 cup coconut milk
- 16-20 ounces frozen and thawed green beans, cut into 1-inch pieces
- 1 1/3 cups fried onions
- 2 cloves peeled and thinly sliced garlic
- 2 teaspoons peeled and minced fresh ginger
- 1/2 seeded and minced green chili (serrano or jalapeno)
- 1 1/4 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 1 teaspoon vegetable oil
Instructions:
- Preheat the oven to 350°F.
- In a large bowl, combine the cream of mushroom soup, coconut milk, black pepper, green beans, 2/3 cup fried onions, garlic, ginger, green chili, 1 teaspoon of cumin, and salt. Stir until well combined.
- Spoon the mixture into a 9- x 9-inch casserole dish and bake for 25 minutes or until hot and bubbling.
- In a small bowl, mix together the remaining fried onions, vegetable oil, and remaining 1/4 teaspoon of cumin. Sprinkle on top of the casserole 2 minutes before it’s finished baking.
- Serve hot and enjoy!
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