Cazuela de Judías Verdes - Esta cazuela de judías verdes está lista en 30 minutos y sólo necesitas 10 ingredientes para prepararla. Es una guarnición o primer plato muy saludable.

Here is the green bean casserole that I told you about in the baked onion strips. It is a typical Thanksgiving and Christmas recipe and although many may be scared of green beans like me (they have never been very funny to me), I assure you that it is finger licking good. It can be eaten as a side dish, first course or as a main course if you want something light.



  • 1/3 taza de anacardos crudos y sin sal (50 g)
  • 450 g de judías verdes (1 libra)
  • 3/4 taza de caldo de verduras (190 ml)
  • 1/3 taza de leche vegetal sin endulzar (80 ml), nosotros usamos leche de soja
  • 1 cucharada de harina, nosotros usamos harina de arroz integral
  • 1/2 cucharadita de sal
  • 1/4 cucharadita de pimienta negra molida
  • 2 dientes de ajo
  • 1/2 cebolla
  • 170 g de champiñones (6 onzas)
  • Tiras de cebolla al horno (opcional)


  1. Soak cashews overnight or in hot water for at least an hour.
  2. Cook the green beans in boiling water for a couple of minutes. Strain and reserve.
  3. Strain the cashews and place them in a blender together with the broth, milk, flour, salt and pepper.
  4. Chop the garlic, onion and mushrooms and sauté them in a pan with a splash of water or oil until golden brown.
  5. Add the green beans and sauce. Stir and cook for about 5 to 10 minutes or until the sauce thickens.
  6. Serve with baked onion strips on top (optional).
  7. You can store the casserole of green beans in an airtight container in the fridge for about 4 to 5 days.


  • Add your favorite vegetables.
  • The sauce can be used for vegetable meats such as seitan, tempeh or tofu, potatoes, other vegetables or whatever. happen to you.
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