Cuban-American fusion recipe
Green Bean Casserole with Cuban Sofrito and Crispy Onions
Cuban-style Thanksgiving green bean casserole with green beans, creamy mushroom sauce, sofrito and golden crispy onions.
- Preparation25 min
- Cooking50 min
- Total time1 h 15 min
- Servings8 servings
- DifficultyMedium
The famous American green bean casserole is transformed with a Cuban sofrito of garlic, onion and pepper, while keeping the tender green beans, creamy mushroom sauce and crispy onion topping.
Ingredients
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Casserole
Crispy topping
Method
Cook the green beans
- Preheat the oven to 190 °C. Boil the green beans in salted water for 4 minutes; transfer to ice water to stop the cooking and drain well.
Sofrito and creamy sauce
- Sauté the chopped onion and pepper in 2 tablespoons of oil for 5 minutes. Add the garlic and mushrooms and cook for another 6 minutes until their liquid evaporates.
- Add the butter, then the flour; cook for 1 minute. Gradually pour in the broth and evaporated milk, mix and simmer gently for 4 minutes until the sauce is creamy. Season with salt, pepper and thyme.
- Combine the sauce with the green beans and transfer to a baking dish.
Crispy onions and baking
- Dry the onion rings thoroughly, lightly coat them with flour and salt, and spread them out on a greased baking sheet; drizzle with 2 tablespoons of oil. Bake for about 15 to 20 minutes at 190 °C, stirring once, until golden but not burnt.
- Bake the green bean casserole for about 20 minutes until bubbling. Add the crispy onions during the last 5 minutes to preserve their texture. Serve hot.
