Roasted Green Beans Over Sage White Bean Puree
This Roasted Green Beans Over Sage White Bean Puree is a healthy vegan twist on the classic green bean casserole. Fresh green beans are roasted until crisp and layered over a creamy sage white bean puree for a simple, flavorful, and dairy-free side dish that’s perfect for Thanksgiving or any fall gathering.
Servings: 6 servings
Calories: 200kcal
Equipment
- 1 food processor
- 1 baking sheet, lined with parchment paper
Ingredients
For the roasted green beans:
- 12 ounces fresh green beans, ends trimmed
- 1 tablespoon avocado oil
- Salt and pepper to taste
- ⅓ cup sliced almonds
For the sage white bean puree:
- 1 (15.5oz) can of Cannellini beans, rinsed and drained
- 1 tablespoon nutritional yeast
- 1 tablespoon fresh sage leaves, roughly chopped
- 2 garlic cloves, roughly chopped
- juice from 1/2 a lemon
- 2 tablespoons extra virgin olive oil
- ½ teaspoon salt
- ⅛ teaspoon pepper
- ice water *2-4 tablespoons
Instructions
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- Place washed and trimmed green beans on the lined pan. Drizzle with avocado oil and sprinkle with salt and pepper. Use your hands to toss everything together, then spread it into a single, even layer. Bake for 15 minutes.
- While the green beans are roasting, make the white bean puree. Add all of the puree ingredients except the ice water to the bowl of a food processor. This includes drained white beans, garlic, fresh sage, nutritional yeast, lemon juice, olive oil, salt, and pepper. Turn the food processor on for about 45 seconds and then slowly pour in ice water, about a tablespoon at a time until a creamy puree is achieved.
- Remove the green beans from the oven, toss the sliced almonds into the pan, and then cook for another three minutes. Set aside to slightly cool.
- Use a casserole dish or medium-large platter and spread the bean dip onto the bottom in an even layer. Then, place the roasted green beans over the top of the bean dip. I like to place them in the same direction in the middle. Sprinkle the almonds over top. Serve immediately or cover with plastic wrap.
Notes
Storage:
This green bean dish is best served immediately. Storing leftovers can work, but the green beans will lose their crispiness and become slightly soggy.
If you choose to keep leftovers, transfer them to an airtight container and store them in the fridge for up to two days.
Tips + Modifications:
You can make the bean dip the day before. Store it in the fridge until you are ready to use. (I recommend allowing it to sit out on the counter for about 30 minutes before adding it to the dish.)
If you need this to be a nut-free dish, I recommend omitting the sliced almonds and making crispy shallots instead. (See instructions below.)
If you are looking for even more of a green bean casserole feel, I recommend making crispy shallots to put over the top. You can achieve this by slowly sautéing 2 thinly sliced shallots over low-medium heat for about 20 minutes until they become golden brown and crispy. Allow them to come to room temperature on a paper towel-lined plate and then sprinkle them over this finished green bean casserole.
If you are feeding more than 6 people, simply double the fresh green beans, avocado oil, salt, and pepper when roasting. The white bean puree should still be enough. No need to double the white bean puree.
Nutrition
Serving: 1cup | Calories: 200kcal | Carbohydrates: 22g | Protein: 8g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.002g | Sodium: 201mg | Potassium: 524mg | Fiber: 6g | Sugar: 2g | Vitamin A: 392IU | Vitamin C: 7mg | Calcium: 97mg | Iron: 3mg