Green Bean Casserole is Nasty Green Bean Alternative

Here at MIA Headquarters, we like to provide a public service from time to time. You know, aside from the usual food-related knowledge we provide. This issue comes around twice a year in my family, and this time I put my foot down and I put the beans where my mouth is.

That made much more sense in my head.

I hate that green bean casserole slop that you see on Thanksgiving tables across this country every year. I hate it. It's nasty. It combines flavors that were never meant to be together into a gelatinous goo that looks like it came out of Linda Blairs's mouth about thirty years ago. Really, the problems with green bean casserole go beyond anything I can really put down in this recipe commentary, so we may just have to save it for another time.

This year, I decided to make a simple, clean, and elegant alternative, using much of the same stuff that goes into green bean casserole, without all that mushy, soupy glop.

Ingredients

• About a pound or so of snap beans (It's about 5-6 good handfuls). Bread off the ends and snap them into lengths of about 1 inch.
  
• 3-4 TBSP salt
  
• 3 cloves garlic, sliced
  
• 1 small package baby portobello mushrooms, sliced
  
• 2 TBSP brandy
  
• 2 TBSP butter
  
• Salt and pepper to taste
  
• 2 TBSP sesame seeds

Fill up a large pot with water, about 3/4 full. Add the salt. Bring to a boil. Add the snapped beans, and cook for about 3-4 minutes, or until just about al dente. Keep a careful watch over this pot. It will cook fast. Strain the beans and rinse in cold water for a few minutes, to arrest the cooking. Set aside.

In a large skillet, heat the butter over medium heat. Add the garlic slices and cook for 1-2 minutes. Now add the mushrooms and cook fast, about 2 minutes. Stir often, and don't let them cook too much.

Add the beans and brandy. Cook for about 2 more minutes. Now season with salt and pepper to taste. It may require a bit more salt than you think. Plate up and sprinkle with sesame seeds.