Thanksgiving Food Deconstructed: Part 1

I thought I'd start this series with the dish I made just for myself, because no one else in my immediate family would touch something like this: green bean casserole.

After steaming the beans to a par-cooked state and rinsing in cold water, I made the sauce. Saute a little chopped onion, 1 clove of minced garlic in butter until browned. Add heaving cream and summer until it thickens. Sprinkl with fresh ground pepper. Put beans in a casserole dish and pour sauce over the top.
Bake at 350 degrees until bubbly. Top with fried onions. Yep, those kind out of a can. Bake until top is extra browned. This was really good and my family politely asked what was in it...but still wouldn't taste it.

Poisonous Green Beans?

I remember years ago, someone telling me that raw green beans were poisonous. I don't remember if I was ever able to figure out if that was true, or not, but I've always liked them raw and snappy and sweet. Last night, I did saute them before serving them to my family. These were a spicy version spiked with salt and pepper...and red pepper flakes.