Chipotle Green Bean Casserole ~ A spicy, southwest take on everyone’s favorite holiday side dish.
When you think holiday side dishes, green bean casserole is usually at the top of everyone’s favorites list. Rather than go the traditional route, I took things up a notch. Fresh, local green beans are smothered in a chipotle béchamel with thinly sliced shallots then topped with herbed breadcrumbs.
I love being able to incorporate so many local ingredients in my holiday recipes. The idea of not having a year round farmers market gives me anxiety… maybe that it why I am a little obsessive about going.
I have been dreaming of this Chipotle Green Bean Casserole for weeks, so the bestie and I gave it a whirl. Some recipes you are happy to make over and over again! You can adjust the heat level depending on how many chipotles you use. We like our dishes to have some kick so I used 2 full peppers. You could also use traditional fried onions instead of the bread crumb topping.
How do you make your green bean casserole? Share your tips in the comments!
- 2 tablespoons extra virgin olive oil
- ¼ cup butter
- 1 large shallot, sliced thinly root to tip
- 1-2 chipotle peppers in adobe sauce, finely minced
- 1 tablespoon adobe sauce
- ¼ cup flour
- 2 cups whole milk
- ½ cup heavy cream
- 3 pounds fresh green beans, ends trimmed and cut into 1 inch pieces
- ½ cup herbed breadcrumbs
- ¼ cup grated parmesan cheese.
- Preheat oven to 350 degree. Spray a large casserole dish with non-stick spray.
- Heat a large Dutch oven over medium heat.
- Add oil, butter and shallots to pot. Cook 3-4 minutes.
- Add chipotles and adobe sauce, cook 1-2 minutes.
- Stir in flour, cook 1 minute.
- Slowly whisk in whole milk and heavy cream.
- Add green beans, reduce heat and simmer 7-8 minutes.
- Pour mixture into baking dish. Sprinkle with breadcrumbs and cheese.
- Bake 35-40 minutes until beans are tender.
- Brown under broiler.