Soulafied Green Bean Casserole
Fresh green beans, smoky andouille sausage, thick-cut bacon, and a rich homemade cream sauce give this holiday favorite a Southern twist. Finish it with french fried onions and bake until bubbly.
Ingredients
2 pounds fresh green beans
1 package andouille sausage
5–6 strips thick-cut bacon
1/2 purple onion
4 tablespoons butter
1/3 cup all-purpose flour
2 cups whole milk
1/2 cup heavy whipping cream
1 cup chicken stock
Up to 1/2 cup water, only if needed to thin the sauce
French fried onions, for topping
Salt, for the blanching water
Directions
Prep the green beans. Preheat the oven to 350°F. Trim the green bean ends. Blanch in boiling salted water for 3–5 minutes. Drain and set aside.
Brown the meat and onions. Brown the bacon and set aside. Sauté the purple onion and andouille sausage in the bacon fat.
Make the roux. Return the bacon to the pan and add the butter. Once melted, sprinkle the flour over the meat and onions. Cook for 3–5 minutes, being careful not to burn the flour.
Finish the sauce. Add the chicken stock and stir immediately. Add the milk and heavy cream, stirring constantly until thickened. Add up to 1/2 cup water only if needed for your desired consistency. Simmer for 5–7 minutes.
Assemble and bake. Combine the green beans and sauce in a 9 x 13 x 2-inch casserole dish. Top with french fried onions. Bake for 20–25 minutes, or until bubbly in the center.
