You won’t find ‘cream of anything’ soup here! Blech. This creaminess comes from a blend of roasted poblano peppers and cashews.
This Green Bean & Beef Poblano Casserole is a simple creamy casserole loaded with veggies that simmers together fairly quickly. It’s comforting in that old-school casserole sort of way.
Happy eating,
~Monique
Green Bean & Beef Poblano Casserole
1lb ground beef
1 lb green beans, cleaned and stemmed
1 small poblano pepper
2 tbls ghee or olive oil
1 large yellow onion, diced
3 large garlic cloves, minced
1 small zucchini, finely diced
3 stalks celery, diced
2 cups broth or water
1/4 cup raw cashews (preferably soaked for at least 20 minutes)
2 tsp dried seasonings (thyme, parsley, sage mix)
2 tsp pink salt, divided
Optional: grated smokey cheddar cheese
Directions:
Char the poblano pepper. Scrap off the skin and chop.
In a large skillet, saute onions, zucchini and celery in a little ghee or olive oil. Add the garlic and remove pan from the heat. Pour into a bowl and set aside. In the same pan, brown the ground beef with 1 tsp salt and 1 tsp seasonings. Push the beef aside, add green beans, cover and cook for 5 minutes.
In the meantime, add the charred poblano pepper and half of the onion mixture to a blender with the broth/water, cashews and remaining seasonings, blend until creamy.
Pour the poblano cream and remaining onion mixture into the pan with the beef and green beans, toss well. Cover. Simmer on low for a few minutes to allow the flavors to meld and thicken. Note, keep a close eye on it because the cashew sauce can become over-thickened and lumpy quickly.
Top with smoky cheddar cheese, if using.
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