A couple of years ago I came across this recipe in Vegetarian Times and served it for Thanksgiving in place of traditional green bean casserole - you know the one with the canned soup and canned fried onions. This dish is so delicious and such a crowd pleaser I have been making it ever since. Here is the recipe direct from Vegetarian Times -- I hope it finds a way to your holiday table this year!
Green Beans with Walnuts and Shallot Crisps
Shallot crisps are the star attraction here and can be made in advance. In a tightly sealed jar, they will keep at room temperature for 2 weeks—but you’d better hide the jar.
Vegetarian Times Issue: November 1, 2008 p.71 — Member Rating: 
Ingredient List
Serves 8
Shallot Crisps - 5 large shallots (½ lb.), peeled and sliced into thin rings
- ½ cup vegetable oil
- 2 lb. green beans, trimmed
- 3 Tbs. apple cider vinegar
- 3 Tbs. Dijon mustard
- 3 Tbs. vegetable oil
- 3 Tbs. maple syrup
- 1 cup toasted chopped walnuts (½ lb.)
Directions
1. To make Shallot Crisps: Spread shallot rings on paper towel, sprinkle with salt, and cover with another paper towel. Let stand 10 minutes. Blot excess moisture from shallots.2. Heat oil in small saucepan over medium heat. Add shallots, and fry
2 to 4 minutes, or until golden brown, stirring frequently.
3. Pour shallots and oil through fine mesh strainer, or remove shallots with slotted spoon. Spread shallots on paper towels to drain and cool. Discard oil. Store shallots in jar, if desired.
4. To make Green Beans: Cook beans
in large pot of boiling salted water 5 to 8 minutes, or until just tender. Drain. Whisk together vinegar, mustard, oil, and maple syrup in serving bowl. Add green beans, and toss to coat. Season with salt and pepper. Top with Shallot Crisps and chopped walnuts, and serve.
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