When the announcement of the November Makeover came out I got a little nervous because I have never been a fan of the classic Green Bean Casserole. It’s to heavy for me and loaded with calories. Don’t get me wrong I love fresh green beans and since it is a makeover I decided to make something new that fits the Thanksgiving tradition.

Fresh Green Beans with Cranberries, Pecans, and crumbled Gorgonzola Cheese

5.0 from 2 reviews

{5-Star Makeover} Green Bean Casserole

 

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Prep time

15 mins

Cook time

5 mins

Total time

20 mins

 

Author: Jessica Chiasson Wood

Recipe type: Side

Cuisine: Holiday

Serves: 8

Ingredients

• 2 pounds green beans, trimmed
• 4 Cups Vegetable Broth
• Water
• ¼ tsp. Salt
• 3 tablespoons olive oil
• 1 tablespoon sherry vinegar
• 1 heaping teaspoon Dijon mustard
• 1 teaspoon sea salt
• ½ teaspoon freshly ground black pepper
• ¾ cup toasted pecans, chopped
• ⅓ cup dried cranberries
• 1 small shallot, thinly sliced
• 2 ounces gorgonzola cheese, crumbled

Instructions

1. Blanch the green beans in a large pot of boiling salted water and vegetable broth until tender-crisp, 3 minutes.
2. Drain the green beans and run under cold water for a few minutes to stop the cooking, and then drain and dry well.
3. Whisk together the oil, sherry vinegar and Dijon mustard in a small bowl.
4. Stir in the salt and pepper.
5. Add the cool green beans to a large bowl and toss in the pecans, cranberries and shallots and drizzle in the vinaigrette.
6. Place on a platter or serving dish and sprinkle with the crumbles gorgonzola cheese.

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Have a Happy Thanksgiving!