Gluten-Free Stewed Green Beans with Crumb Topping

The herb-infused tomato juices add a great flavor boost to the crumb topping in these green beans.

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  • prep time 20 min
  • total time 40 min
  • ingredients 11
  • servings 8
 

Ingredients

1/2
container (15.8 oz) Pillsbury™ Gluten Free refrigerated pie and pastry dough
1/4
cup finely chopped almonds
1/4
cup extra virgin olive oil
2
cups chopped yellow onions
1
clove garlic, finely chopped
1
lb fresh green beans, trimmed and cut into 1-inch pieces
1
can (14.5 oz) diced tomatoes in juice
1
tablespoon finely chopped fresh oregano
1/2
teaspoon salt
1/8
teaspoon pepper
1/2
cup crumbled gluten-free feta cheese

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LOCATION

Steps

  • 1 Heat oven to 425°F. Grease baking sheet. Crumble dough and almonds with hands until dough is softened. Shape into a flat disk. Place between 2 sheets of cooking parchment or waxed paper. Roll into a 10-inch circle. Carefully peel off top sheet of paper. Replace paper to cover loosely. Carefully turn dough over to remove second sheet of paper. Use paper to carefully turn dough over filling; remove paper. Bake 6 to 8 minutes or until bottom of crust begins to brown; cool on wire rack.
  • 2 In 12-inch skillet, heat oil over medium heat. Cook and stir onions 5 minutes or just until softened. Stir in garlic; cook 1 minute. Stir in green beans; cover and heat over medium-low heat 7 to 10 minutes or until beans are crisp tender, stirring occasionally. Stir in undrained tomatoes, oregano, salt and pepper; heat to boiling. Spoon mixture into 2-quart casserole.
  • 3 Meanwhile ,in medium bowl crumble crust and cheese until combined. Sprinkle crumb mixture evenly over bean mixture.
  • 4 Bake 8 to 10 minutes or until topping begins to brown.
  • 1 Heat oven to 425°F. Grease baking sheet. Crumble dough and almonds with hands until dough is softened. Shape into a flat disk. Place between 2 sheets of cooking parchment or waxed paper. Roll into a 10-inch circle. Carefully peel off top sheet of paper. Replace paper to cover loosely. Carefully turn dough over to remove second sheet of paper. Use paper to carefully turn dough over filling; remove paper. Bake 6 to 8 minutes or until bottom of crust begins to brown; cool on wire rack.
  • 2 In 12-inch skillet, heat oil over medium heat. Cook and stir onions 5 minutes or just until softened. Stir in garlic; cook 1 minute. Stir in green beans; cover and heat over medium-low heat 7 to 10 minutes or until beans are crisp tender, stirring occasionally. Stir in undrained tomatoes, oregano, salt and pepper; heat to boiling. Spoon mixture into 2-quart casserole.
  • 3 Meanwhile ,in medium bowl crumble crust and cheese until combined. Sprinkle crumb mixture evenly over bean mixture.
  • 4 Bake 8 to 10 minutes or until topping begins to brown.

EXPERT TIPS

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Expert Tips

Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Make individual servings by dividing bean and crumb topping mixture evenly among 8 (8-ounce) ramekins.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/2 cup
Calories
410
(
Calories from Fat
250),
% Daily Value
Total Fat
28g
28%
(Saturated Fat
9g,
9%
Trans Fat
0g
0%
),
Cholesterol
10mg
10%;
Sodium
710mg
710%;
Total Carbohydrate
35g
35%
(Dietary Fiber
3g
3%
  Sugars
4g
4%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
15%;
Calcium
10%;
Iron
8%;
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 1/2 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.
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