Yield: 8 servings
1 lb. fresh green beans, cut into 2-inch pieces
2 Tbsps. butter
1 large onion, chopped
2 Tbsps. flour
1 /2 cup milk
12 oz. mushrooms, sliced
3 /4 cup pecan halves
1 /2 cup cheddar cheese, grated
1 tsp. Worcestershire sauce
1 /2 tsp. Tabasco
1 /2 tsp. ea. salt and pepper
Biscuit topping: 1 1 /4 cups all-purpose flour
1 Tbsp. sugar
1 /2 tsp. baking powder
1 /2 tsp. baking soda
1 /2 tsp salt 2 Tbsps. cold butter
1 /2 cup buttermilk
- Blanch the green beans in boiling water 2 minutes; drain well. In a large saucepot melt butter over medium heat.Add onion and sauté until softened. Stir in the flour and cook 1 minute.
- Gradually add the milk, stirring until mixture thickens. Remove from heat and stir in the green beans, mushrooms, pecans, cheddar cheese, Worcestershire sauce,Tabasco, salt and pepper. Spread mixture in a 10-inch baking dish.
- Heat oven to 350°F. To make Biscuit Topping, combine flour, sugar, baking powder, baking soda, and salt. Cut in the butter with a pastry blender or two knives until mixture is crumbly. Stir in buttermilk with a few quick strokes.
- Turn dough out onto a well-floured surface and pat out to 1 /2-inch thickness. Cut the dough into random-sized pieces and shapes and arrange on top of vegetable filling in a kind of crazy-quilt pattern, letting the filling poke through in spots.
- Bake cobbler 25 minutes or until filling bubbles and biscuit topping is golden. Cool 5 minutes before serving.
Recipe from the Georgia Pecan Commission.