-
1
Wash, dry and trim the ends of the green beans
-
2
In a bowl, coat the beans with the mustard and then the flour and set aside
-
3
Beat the egg and water and pour into a flat plate
-
4
Mix the Parmesan, panko salt and pepper in a large size zip log bag
-
5
Heat a large cast iron or heavy bottom skillet on medium heat and pour enough oil to coat the pan with 1/4 of an inch of oil
-
6
In batches, using tongs take the flour beans, dip them in the egg wash, shake off excess, then place them in the breadcrumb bag. Shake the bag gently to coat the beans. Lift each bean out of the bag and place into the heated oil in the skillet. As each side turns golden brown, turn the beans over.
-
7
After beans are uniformly crisp and golden place them in a plate covered with a couple paper towels to soak up excess oil. Continue this process, adding more oil when needed, until all the beans are fried.
-
8
Using 1 tbsp of butter caramelize the onion in a small pan and set aside
-
9
Warm the half and half in a saucepan or the microwave
-
10
In a separate sauce pan on medium heat, add the remaining 1 tbsp butter and melt until the bubbles have subsided. Add the flour and whisk until a roux forms.
-
11
Slowly stream in the half and half whisking as you go. Once the bechamel sauce thickens lower heat to a low flame to just keep it warm.
-
12
Add the cheese, pimentos, onions salt and pepper to the sauce
-
13
Place green been fries across a long plating dish and pour the casserole sauce over the top. Sprinkle extra grated cheese over the top and go ahead and finish with a little extra pepper!
