This is perhaps the funniest invention in gastronomic history – Napoleon initiated canning foods to help survive through winter and subsequently war-torn times. The Americans came in and created a concoction that became a staple in every American dining table – a can of cooked green beans, a can of mushroom soup and a can of fried onions on top which essentially became a filler dish that was quick, easy and perhaps somewhat nutritious.
Now, for me, this whole idea of a mushed up baked dish makes me quite queasy. I do love the green bean, and the idea of a crunchy topping as well (anything fried is good), and so this is the Kitchen Therapy version.
I first roast the green beans with lots of garlic and olive oil – which is fairly simple and straightforward. I believe good produce must be prodded as little as possible. The topping, however is a medley. It’s a crunchy savoury streusel in the form of breadcrumbs, lemon zest and a delightful blend of spices and sesame seeds. This is the perfect side dish to any meal and if you lay it out in a fancy way like the picture, it is sure enough to pique some interest!