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Green Bean Casserole with Crispy Shallots

Green Bean Casserole with Crispy Shallots


  • 4 1/2 ounces raw cashew pieces
  • 2 cups boiling water
  • 2 tablespoons ghee or olive oil
  • 1/2 pound crimini mushrooms, chopped
  • 1 shallot, chopped
  • 1 clove garlic, crushed
  • 2 tablespoons sherry cooking wine (optional)
  • 1 3/4 cups unsalted chicken or vegetable broth
  • 1 1/2 teaspoons sea salt
  • 1/2 teaspoon pepper
  • 1 teaspoon fresh thyme leaves
  • 2 pounds haricot verts, ends trimmed (or small thin green beans)
  • 2 shallots, peeled and thinly sliced into rings
  • 1/2 cup palm shortening, bacon fat, or ghee for frying


  1. Soak cashew pieces in the boiling water for 30 minutes. Saute mushrooms, shallot and garlic over medium heat for 10 minutes. Pour in cooking wine, if using, and simmer for 5 minutes to reduce.
  2. Drain cashews and blend with 1 cup fresh water until very smooth.
  3. Add mushroom mix, half of the broth, salt, pepper, and thyme to blender and pulse a few times until mushrooms are bite sized
  4. Pour soup mixture into a bowl and stir in remaining broth. Set aside to cool for 15 minutes.
  5. Preheat oven to 350 degrees. Combine soup mixture with haricot verts and spoon into a casserole dish. Bake for 35 to 40 minutes, until beans are tender and sauce is bubbling.
  6. Meanwhile, heat oil in a deep saucepan over medium high heat. Working in batches, pan fry shallots until golden. Drain and cool in a single layer on a plate lined with paper towels. Top casserole with crispy shallots and serve hot.

Make Ahead Tip

  • Prepare through step 6 and store soup in the refrigerator for up to 3 days. Resume at step 7 when you are ready to serve.


  • Recipe provided by Danielle Walker of Against All Grain and author of Thankful


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