-
1
Preheat oven to 350 degrees F.
-
2
In a large pot of boiling water, blanch green beans.
-
3
Remove to an ice bath until cool, drain and let dry.
-
4
Lightly butter a 13 by 9 by 2-inch glass baking dish.
-
5
In a large frying pan, over medium-high heat, saute bacon until lightly crispy, remove bacon to a paper towel lined plate to drain.
-
6
In remaining bacon fat, add 1 tablespoon olive oil, heat over medium-high heat, add onions and saute until just starting to caramelize, add in red bell peppers, saute 2 minutes, add in mushrooms and minced shallot and saute for 2 more minutes.
-
7
Season with the salt, pepper and cayenne.
-
8
Set aside.
-
9
For the roux: In a medium saucepan over medium heat, melt butter.
-
10
When butter is melted, add in flour, all at once and stir vigorously with a wooden spoon until well combined.
-
11
Continue to stir for 1 minute more.
-
12
Add in milk 1/2 cup at first, stirring well to combine, then add 1 cup more milk, stir to combine and bring to a simmer, then add final 1/2 cup of milk and stir and simmer until thickened.
-
13
Add in seasonings, combine with green bean mixture and pour into prepared pan.
-
14
Top with 1 1/2 cups panko crumbs, then reserved bacon, then remainder of panko lightly sprinkled on top.
-
15
Place in oven, set timer for 35 minutes.
-
16
In a medium bowl place buttermilk, onion, and shallots.
-
17
Let sit 10 minutes, drain well.
-
18
In a medium bowl, combine flour and seasonings.
-
19
When green beans have been in the oven 25 minutes, in a large frying pan, heat canola oil to 350 degrees F. While oil is heating, dredge drained onion and shallots in flour mixture.
-
20
Drop carefully into the hot oil, 1/3 at a time.
-
21
They will cook rapidly, 1 minute or less.
-
22
Turn over if necessary.
-
23
Remove and drain on paper towels.
-
24
Let oil heat between batches.
-
25
When timer goes off for green beans, take out of oven, top with onion-shallot mixture, evenly coating the casserole, place back into oven and continue to cook for 5 more minutes.
-
26
Remove and let set 5 minutes before serving.
