The garden is not as plentiful this year as last year, but we did manage to get some green beans and I even canned 11 pints. All these green beans made me hungry for a green bean casserole. But this is a healthier plant based version which is almost oil free. It is pretty easy to make too. Here are a few reasons why you should eat more green beans:
They are full of nutrition and contain vitamins A and C — both boost your immune system which everyone should be doing these days.
They contain minerals like calcium, magnesium, and iron.
They contain protein –about 2 grams per serving.
They are an excellent source of fiber — sadly many people do not get enough fiber.
They are a great source of complex carbohydrates and are considered low a glycemic food.
CLICK HERE for a link to the recipe I used. I did make a few changes. (1) I used veggie broth instead of oil to saute the onions and mushrooms; (2) I needed to cook them a lot longer than the recipe called for. Next time I will plan to boil the beans longer, as well as bake a little longer because the green beans were not cooked through when I pulled them out of the oven.
This recipe was so good! No more canned soup green bean casserole! Whole foods is the best way to maintain health. Enjoy!