1 lb (455g) green beans, trimmed and snapped in half
2–3 slices of whole grain bread (makes about 1 cup of breadcrumbs)
2 TBS chopped fresh parsley
1 and 1/2 TBS olive oil
1 and 1/2 TBS onion flakes
1 tsp salt
2 TBS olive oil
1/2 large yellow onion, roughly chopped
1/2 large red pepper, chopped
2 cloves of garlic, minced or pressed
3 TBS all-purpose flour
1 cup (240ml) vegetable broth
1/3 cup (80ml) light coconut milk
1 tsp dried thyme
1 and 1/2 tsp sea salt
freshly ground pepper
Preheat oven to 400 degrees F (205 degrees C).
Fill a small pot with water (about 2 inches) and bring it to boil. Pour in the green beans and let it cook for 3 minutes. If you are using the skinny French green beans (haricot verts), cook them for 2 minutes. Drain the beans and put them in a bowl of ice-cold water. This will stop them from cooking more and preserve their crispness.
Toast the bread lightly. When they are cool enough to handle, chop them into smaller pieces. Pulse the toast in a food processor until they get smaller. It’s ok if you have a few large chunks in there. Pour the processed toast into a small bowl. Stir in the oil, onion flakes, parsley, and salt. Set aside.
Heat a 10-inch skillet over medium-high heat. When it is hot, add oil and the onions, and let the onions brown. Reduce the heat to a medium-low and add the garlic and red pepper. Let everything cook for about a minute or two, stirring occasionally. Add the flour, and make sure to coat the vegetables with the flour.
Pour the vegetable broth into the skillet in about 4 batches. Wait for the liquids to thicken before adding the next batch. Mix in the coconut milk, thyme, salt, and pepper. When the sauce bubbles, turn off the heat.
Place the green beans into the skillet, and coat the beans with the sauce. Top the green beans with the breadcrumbs.
Bake the casserole for 15 minutes or until the breadcrumbs are golden brown.
The casserole is best when served immediately! Refrigerate any leftovers in an airtight container.