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 and Modifications:
Make the white bean puree a day in advance to save yourself some prep work. Store it in an airtight container in the refrigerator, then let it sit at room temperature for about 30 minutes before assembling the dish. Give it a good stir to restore its creamy consistency.
For a nut-free version, simply omit the sliced almonds and replace them with homemade crispy shallots. You'll still get that delicious savory crunch without the nuts!
Want more of that traditional green bean casserole feel? Slowly sauté two thinly sliced shallots in a little oil over medium-low heat for approximately 20 minutes, stirring occasionally until golden and crisp. Transfer to a paper towel-lined plate to cool, then sprinkle over the finished dish just before serving.
Feeding more than six people? Simply double the green beans, avocado oil, salt, and pepper. The original batch of white bean puree should still be plenty, so there's no need to double that portion of the recipe.
For beautifully roasted green beans with lightly crisp edges, spread them in an even layer without overcrowding the baking sheet. If doubling the recipe, use two baking sheets so the beans roast rather than steam.
Looking for an easier green bean recipe? If you're craving something simple that comes together right on the stovetop, you've got to try my Stovetop Garlic Lemon Sautéed Green Beans! They're fresh, flavorful, and perfect for busy weeknight dinners or a quick holiday side dish.
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