Green Bean Casserole - Healthy Version

We all love the famous Green Bean Casserole for the holiday. But what if you have sworn off the chemicals in the can of Mushroom soup or you can no longer have gluten? Well, here you go.....a healthy version that you are going to love! You might want to subscribe to this brilliant lady's blog....she comes up with some great recipes!  Detoxinista.com

VEGAN GREEN BEAN CASSEROLE

Serves: 4 to 6

INGREDIENTS

1 teaspoon extra virgin olive oil

1 yellow onion, chopped

1 pound frozen cut green beans (or fresh)

1½ cups cooked garbanzo beans, or 1 (15 oz.) can, drained and rinsed

1¼ cups water

1 clove garlic

1½ teaspoons salt, divided

1 sprig fresh rosemary (about 1 teaspoon minced)

Freshly ground black pepper

1 teaspoon balsamic vinegar

Optional topping:

½ cup dry roasted hazelnuts, skins removed

¼ teaspoon salt, for topping

INSTRUCTIONS

Preheat your oven to 350ºF. Heat the olive oil in a 3½-quart dutch oven over medium heat and sauté the onion until it starts to soften, about 5 minutes. Add in the frozen green beans and ½ teaspoon of salt and stir well. Cover the pot and let the vegetables cook until heated through, about 8 to 10 minutes.

While the vegetables are cooking, combine the beans, water, garlic, 1 teaspoon of salt, rosemary, a couple grinds of fresh black pepper, and the balsamic vinegar into a blender. Blend until smooth and set aside. If you'd like to prepare the optional topping, use a mini food processor or blender to grind together the hazelnuts and salt, just until coarsely ground. (It's doesn't need to be super-fine like a nut flour-- you want some crunch!)

When the vegetables are tender, pour the sauce over the top and stir well. Adjust any seasoning to taste, then sprinkle the crushed hazelnut mixture over the top, if using. Bake the casserole at 350ºF for 30 minutes, until the vegetables are piping hot and the topping is lightly golden. Allow to cool for 10 minutes before serving.

Author: Detoxinista.com