Tender green beans get folded into a rich, savory mushroom sauce built from sautéed onion, garlic, and thick-sliced cremini, all simmered with vegetable broth and full-fat coconut milk until velvety and thick. A whisper of thyme keeps the flavor warm and earthy, while the sauce clings beautifully to every piece of bean without a hint of blandness. The whole dish gets piled into a baking dish and blanketed in crispy fried onions, baked in two stages so the top turns deep golden and shatters with every scoop. It's the kind of holiday side that disappears fast, with a creamy interior and a crunchy, craveable crust. This version fits neatly into a soy free spread, so you can set it on the table without a second thought and let everyone go back for seconds.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →6 servings
Preheat the oven to 375°F (190°C). Bring a large pot of salted water to a boil. Add the green beans and cook for 5 minutes, until bright green and just barely tender. Drain in a colander and set aside.
Heat the olive oil in a large skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
