- 2 lbs. green beans, trimmed & halved
- 4 slices bacon, diced (optional)
- 2 tsp. olive oil
- 1 large shallot, thinly sliced
- 1 tsp. Dehydrated Minced Garlic
- 5 Tbsp. butter, divided
- 4 Tbsp. flour
- 4 cups whole milk
- 1 cup (about 4 oz.) grated Gruyère cheese
- 1 cup diced roasted red pepper (2 to 3 peppers)
- 4 tsp. Long’s Peak Pork Chop Spice, divided
- 1/2 cup Panko bread crumbs
- 1/2 cup dehydrated toasted sliced onion
- 1 Tbsp. grated Parmesan cheese
For a more traditional version of this twist on a green bean casserole, substitute roasted red pepper with chopped white or cremini mushrooms and try Herbs in Duxelles Seasoning instead of the smoky Long’s Peak Pork Chop Spice. You could also use broccoli or Brussels sprouts in place of the green beans.
Drop beans into boiling water and simmer for 3 to 4 min. Remove from heat, drain and drop into bowl of iced water for 2 min. to stop cooking. Drain and set aside. Saute bacon in wide, deep skillet until just starting to brown. Add oil, shallots and garlic, and cook over medium heat for 3 to 5 min. until shallots are golden and bacon is almost crisp. Transfer to small bowl and set aside. In same skillet, melt 4 Tbsp. butter over medium heat, whisk in flour and cook for 2 min., stirring constantly and scraping up any bacon and onion bits. Slowly whisk in milk 1 cup at a time and cook, whisking constantly, until mixture thickens enough to coat the back of a spoon. Stir in cheese, red pepper and 3 tsp. Long’s Peak, and transfer mixture to casserole dish. Melt remaining 1 Tbsp. butter in small bowl and add remaining 1 tsp. Long’s Peak, bread crumbs and toasted onion. Sprinkle bread crumb mixture on top of casserole and bake at 350 for 30 to 40 min. until browned and bubbly. Serve hot.