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Green Bean Tehina Casserole

Green Bean Tehina Casserole
2013-11-19 00:46:24

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16 oz. green beans; washed, trimmed, and cut into bite-sized pieces
1 onion , chopped (approx. 1 cup)
1 tablespoon extra-virgin olive oil
1 tablespoon all-purpose flour
1/2 cup vegetable stock
1/2 cup tehina
1 teaspoon garlic powder
Salt and pepper, to taste
1/3 cup sliced almonds

1. Preheat oven to 350F. Place green beans in a pot of salted water and boil on medium-high until bright green, and crisp-tender approximately 8-10 minutes. Drain in a colander and run cold water over beans to stop from cooking further.
2. Meanwhile heat olive oil in a frying pan over medium high heat, add chopped onions and sauté for 4 -5 minutes, scrambling every so often until onions are golden brown around edges.
3. Mix in tablespoon of flour into onions and then pour in vegetable stock, stir over low heat, until the sauce becomes thickened (about 20 seconds). Add the tehina to the thickened liquid, stirring well.
4. Spread green beans in an 8×8 casserole dish, pour tehina sauce over green beans and toss so that the veggies are well coated. Sprinkle a layer of sliced almonds evenly over casserole. Bake in top third of preheated oven for 30-35 minutes, or until almonds are light golden brown.

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Adapted from Jewcy
Adapted from Jewcy
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