Sautéed Green Beans with Leeks, Mushrooms, and Maple-Soy Sauce

This recipe has the core ingredients of green bean casserole, but much lighter in its flavors. The maple-soy sauce is sweet and salty (my favorite flavor combination) and provides a burst of umami that makes this dish addicting. Blanching the green beans before cooking them in the pan helps to cook the green beans through, but still keep a crisp texture and bright green color.


Bring a large stock pot of salted water to a boil and add green beans. Blanch beans until tender-crisp, 3 to 5 minutes. Remove from heat and run under cold water until green beans are cool. Set aside.

Heat 1 tablespoon of oil in a large sauté pan over medium-high heat. Add the leeks and a pinch of salt, sauté until soft and starting to caramelize, 5 to 8 minutes. Add last tablespoon of mushrooms and cook, stirring occasionally, until they have released all their juices and are brown, about 10 minutes.

In a small bowl, whisk together maple syrup and tamari.

Add the green beans to the leeks and mushrooms. Pour sauce over the top and stir to combine. Cook for 1 to 2 minutes to ensure the green beans have been heated through. Remove from heat and serve.

Recipe Credit

Beth Blessing (Organic Beth) has a Masters in Nutrition and is the co-founder of Green Bean Delivery. She is a mother of three that loves supporting family farms and searching for unique, artisanal products. Her goal is to help others eat better and live a more natural, holistic life through healthy recipes and practical tips. Follow her on Facebook: @OrganicBeth