As far as I can remember, we literally grew up eating these beans. No holiday ever went by without this dish and our carrots (to be writen up when I get home). I am not sure if it originated from my German/Swedish heritage or my Italian side of the family but this was the only way my Mother made green beans. The cooking liquid gets flavored with the beans, butter, onions, a good dose of black pepper. Thickened with a roux made of AP flour and almond flour (my contribution to the dish) this sauce has a nice light consistency that coats the beans but lets the flavor of them shine through. I happen to like the flavor of green beans. If you make these, try to make them a day or two in advance (makes Turkey Day easier for the cook). This is one of those dishes that tastes better the next day.

Read the recipe at Food52.com