This twist on a traditional recipe for green beans is creamy and delicious! That Feta cheese adds such a lovely flavor and the almonds add the crunch we all love.
Last Thanksgiving, I was preparing my annual order of Shutterfly books for January when I stumbled upon an old recipe image. My friend Michelle had told me about this completely different way her sister-in-law makes her green beans, and when I read feta and almonds in the ingredient list, I just had to try it. It’s perfect for Easter, Mother’s Day, Thanksgiving, anytime!
And they ended up being our favorite green bean stew ever. Feta stew with green beans forever!
Annual photo books
And if you’re interested, would you like to hear about how I store our family photos instead of having a big pile up in iCloud or my phone?
DELETE THESE PICTURES
Throughout the year, I try to be very selective about the photos I keep. Let’s say I go to Disneyland with the family and come home with 500 pictures. Seriously. On the flight home or sometime in the next week, I review photos and delete all that are not worth it, duplicates and the like – I choose the best from the party. (I’m actually writing this during the pandemic, so Disney’s still closed, and it’s making me completely upset.)
A real time limit for doing so? Yes. If I set a goal in my head to take care of it right away, it’s done, otherwise it’s a year later and I’m overwhelmed. It’s 100% like do not fold your laundry when it comes out of the dryer. I promise it’s better to do right there and then.
When the holidays hit, I pick everyone on my phone and upload them all to a folder on my computer and then copy to Shutterfly. I allow the program to insert them into the photo book based on the date so they are in order.
And then I delete them from my phone. Yes, I delete them all.
After the holidays and the first week of January, I upload the photos I took over the holidays and make the remaining photos in shutterfly books.
All I have to do is press order and I’m done. I know you can write blurbs, but I’m honestly more concerned with pictures than blurbs. I mean, that’s what a photo album used to be, and this way our family can actually flip through old photos!
Ok, now back to the green beans.
Necessary ingredients for Feta stew with green beans
Am I the only one who thinks fresh green beans is possibly the best vegetable ever? They are so delicious! Bake them in a creamy sauce and then you really grab me! Here is your shopping list:
- Green beans (fresh)
- Baby Bella mushrooms
- Yellow onion
- Cream cheese
- Heavy cream
- Chicken fund
- Lemon juice
The measurements for each ingredient can be found in the recipe card below.
How to blanch green beans
Bring a large pot of water to a boil over medium-high heat. Add a fistful of Kosher salt to the water, enough for it to taste like seawater. Cook the beans until tender, then immediately transfer them to a bowl of ice water to prevent them from boiling. Drain them thoroughly and set them aside.
Can I use canned green beans?
Yes, but I would highly recommend using fresh. If you can not get your fingers in fresh green beans, then you can use canned. Drain them thoroughly and continue with the rest of the recipe instructions.
How long do green beans last?
Cooked green beans last 3-5 days.
Are green beans good for you?
Green beans are a good source of vitamin C, dietary fiber, folate, vitamin K and contain nutrients that promote healthy skin and bones in the hair.
I triple though dare you to skip your traditional recipe for green beans this year and make this creamy feta version! You will never return!
More vegetable accessories:
- 2 Pound Green beans the ends cracked and halved
- 6 oz. Baby Bella mushrooms cut, chopped or chopped depending on preference
- 3/4 Cup Yellow onion finely chopped
- 1 Clove Garlic chopped
- 5 Tableware Butter divided
- 3 Tableware Flour
- 8 oz. Cream cheese
- 2 Copper Heavy cream
- 1/4 teaspoonful Nutmeg
- 3/4 Cup Chicken fund
- 1 teaspoonful Lemon juice
- Salt and pepper to taste
- 6 oz. Feta cheese, crumbled * see note
- 1/2 Cup Almonds cut into slices
Bring a large pot of water to a boil over medium-high heat with a handful of KOSHER (not table) salt. The water should taste like seawater. Boil the beans until tender and place them in a bowl of ice water. Drain the green beans thoroughly. Set aside.
Add two tablespoons of butter to a deep frying pan over medium-high heat and add onions and mushrooms when melted, stirring in the butter. Turn the heat to medium and cook until tender and starting to get darker in color, about 5 minutes.
Add garlic and fry for another 30 seconds while stirring. Add the remaining butter, and when melted, whisk the flour in quickly while stirring until it is nutty in color and odor, about 1 minute.
Add the cream cheese and when it starts to melt, continue whipping while adding the cream and nutmeg. When smooth, whisk in the broth, lemon juice and season to taste.
Add the green beans to a 9×13 ”frying pan and pour the sauce over the top, pushing it down and around a bit, but do not worry about stirring.
Bake for 20-30 minutes.
If you want, heat a clean pan over medium heat and add the almonds. Cook, stirring occasionally, until the almonds are toasted, about 2-3 minutes. Pour onto a plate and set aside.
Take out of the oven and sprinkle with feta and then almonds.
This pot can be assembled up to 2 days in advance. Let it sit outside for 20 minutes before baking, then top with cheese and nuts.
store leftovers in the refrigerator
Green beans with feta
Quantity per portion (1 cup)
Calories from fat 288
% Daily value *
Fat 32 g49%
Saturated fat 18 g113%
Trans fat 1g
Polyunsaturated fat 2g
Monounsaturated fat 10 g
Cholesterol 100 mg33%
Carbohydrates 12 g4%
Sugar 5 g6%
Vitamin A 1565IU31%
Vitamin C 11 mg13%
Iron 1 mg6%
* Percent daily values are based on a 2000 calorie diet.
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