Soy Green Bean Casserole (no mushrooms)
1 cup soybeans
1/4-1/3 cup olive oil, divided
3-4 onions, chopped
1/3 cup whole wheat pastry flour
1/8 cup bragg's liquid aminos
1 cup nondairy milk (I use soy)
2 pounds frozen green beans (I use Trader Joe's)
salt, to taste
1. Cook soy beans with 3 cups water in a pressure cooker for 5 minutes at full pressure. Add 1-2 tablespoons oil on top. Let de-pressurize naturally (takes 15 minutes or so).
2. Saute onion in a huge skillet with olive oil until caramelized. I use a huge cast iron which can be used in the oven. After the onions are caramelized, take out and sprinkle the flour on top, mix in and let saute for about 1 minute. Preheat oven to 400 degrees F.
3. Add Bragg's and the entire pot of soybeans, including the cooking water. Add milk. It should be thick but not crazy thick. It will thicken more while baking! Add more milk, if necessary.
4. Stir in the green beans and pop in the oven. I sprinkle about 1 teaspoon of salt on top before placing it in the oven. Bake for about 15 minutes.
Viola, a little confusing, and sounds a lot harder than it was!