1 tablespoon avocado oil (or oil of choice for high heat)
1 pound green beans, trimmed and cut into pieces
1 tablespoon extra-virgin olive oil
1 pound sliced white mushrooms
1/4 teaspoon salt
5–6 garlic cloves, chopped
1 (15 ounce) can great northern beans, drained and rinsed
1/2 cup vegetable broth
1 tablespoon low-sodium tamari
2 teaspoons miso (optional)
1/2 cup almonds, chopped
Preheat your oven to 425 degrees.
Place your sliced onions on a parchment-paper lined baking sheet and sprinkle with avocado oil and a little salt. Toss to coat.
Roast the onions in the oven until they are browned and crisped to your liking, 25-35 minutes. Stir frequently during the cooking time.
Meanwhile, boil a pot of water. Add your green beans to the pot and boil 5 minutes. Remove from water and set aside.
Heat the olive oil over medium heat. Add the mushrooms and cook until they are cooked down and the water is mostly evaporated, about 6-8 minutes.
Add the garlic and cook another minute or two. Remove from heat.
Transfer 1 1/2 cups of the mushroom mixture to a blender. Add the beans, vegetable broth, soy sauce, and miso. Blend until you have a smooth and creamy mixture.
Add the remaining mushrooms to the mixture.
Mix together the green beans and mushroom mixture and put it in a 1 1/2 quart casserole dish. Top with the onions.
*Each of the three components can be done ahead of time. Assemble just before baking.*
Reduce the heat in the oven to 350 degrees. Bake the casserole for 20 minutes (longer if you have prepared ahead of time and the ingredients are cold). Add the chopped almonds and bake an additional 5 minutes. Enjoy!