Ten minutes is enough for a shallow dish like a quiche pan. Bake uncovered until hot and bubbly, 10 - 30 minutes. Before you bake the casserole, return it to room temperature (1-2 hours). TO BAKE LATER Transfer bean mixture to a greased quiche pan or baking dish. Top beans with topping and bake uncovered for 15 minutes. Transfer hot bean mixture to a greased quiche pan or baking dish. If making ahead, transfer to a storage container and refrigerate. In the food processor, process the bread, butter and seasonings in about 10 quick pulses. Stir in the cooked beans til they are evenly distributed throughout the sauce. Add the half & half, simmer til sauce thickens, about 10 - 15 minutes (don't panic if it takes longer). A tablespoon at a time at first, add the chicken stock and sherry bring to a simmer. Stirring often, cook til mushrooms begin to soften and exude their liquid, about 6 minutes. (you can use the pot used for cooking the beans.) Add the mushrooms, garlic, salt and pepper. Melt the butter in a skillet 'til shimmery. Don't skip the drying process.)Ĭlean the mushrooms break off and discard the stems (or make mushroom soup.) Break the mushroom tops into irregular pieces (not sliced). (If doubling or tripling the recipe means cooking the beans in batches, start each batch with fresh water at minimum, re-salt the water with each new batch.
Place a double layer of paper towels on a baking sheet, arrange beans in single layer to dry, top with a double layer of towels and pat to dry. (Be sure to cook the beans to your desired level of doneness from here, they will reheat but won't cook more.) Drain beans in a colander, then plunge into ice water to stop the cooking. Cover and cook for 6 minutes or until crisp-tender and still bright green. Add the salt and beans to the boiling water. Snap the ends and snap into bite sized pieces.
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