This isn't your run-of-the-mill green bean casserole, this from-scratch recipe features snappy green beans, smoked cream and mushrooms, and hunks of smoked pork belly for extra deliciousness. This recipe is sure to convert any green bean casserole haters!
This isn't your run-of-the-mill green bean casserole, this from-scratch recipe features snappy green beans, smoked cream and mushrooms, and hunks of smoked pork belly for extra deliciousness. This recipe is sure to convert any green bean casserole haters!
Ingredients
2 ½ LB – Fresh Green Beans, clipped and cleaned
1 ¼ LB – Pork Belly
2 TB – Buried Treasure
2 TB - Butter
1 – Shallot, thin julinenne
1 LB – Mushrooms, sliced
2 TB – Buried Treasure
2 TB – Flour
2 Cup – Heavy Cream
2 Cup – French’s Fried Onions
Directions
Preheat your smoker to 180 degrees on smoke setting.
Season the pork belly generously with Buried Treasure.
Add the cream to a metal pan for smoking.
Fill a sawdust pan ½ full with sawdust and dampen.
Place the sawdust pan directly on the heating element.
Place the pork belly and the cream on the smoker.
Smoke for 1 hour.
Remove the pork and cream from the smoker.
Cut the pork belly into a small dice and then add it to a large sauce pot.
Place over medium high heat and render the pork until almost crispy.
Strain the pork and reserve 2 TB of the rendered fat for sauteing.
Place the sauce pot back over medium heat and sauté the julienned shallot for 3 minutes before adding the sliced mushrooms.
Saute until the mushrooms are slightly browned and have released most of their juice.
Add flour and stir, cook 3 minutes.
Slowly stir in the smoked cream and bring to a simmer to thicken.
Season with Buried Treasure.
Blanch the beans in a pot of boiling salted water for 3-4 minutes.
In a large bowl, combine the mushroom cream, rendered pork belly and beans. Stir until well incorporated.
