Editor’s Note: Thanksgiving traces its origins to a not-so-easy and temporary alliance between 17th-century English settlers and members of the Confederacy of Vampanage. This year, Eater chooses to acknowledge this history in our holiday coverage.

Despite being a professional chef, my ego is not too fragile to get some help from packaged food. Timing is everything in the kitchen, whether it is at home or at work, and as someone who lives a busy life and also happens to cook for a family of five, I have found that sometimes the easy way is also the most delicious and satisfying. To be honest: one of my most popular recipes at home is “Daddy Rice,” which is simply rice made in a rice cooker with farm seasoning powder.

A green bean stew is another one of those dishes that gets some help from packaged food: false By Campbell’s in 1955, its basic ingredient is the company’s mushroom cream soup. This is a recipe I have a long history with: When I was growing up, it was the dish my mom and dad brought to my grandmother for Thanksgiving every year. As a kid, I never doubted the recipe; It was just an integral part of Thanksgiving. But when I grew up and became a chef, I started asking Why It was a Thanksgiving commodity. The green bean season, after all, is long gone until the end of November rolls around.

Maybe it was nice marketing from the people at Campbell’s. Anyway, I did not hesitate to turn to packaged food for help when I decided to make my own version of the recipe – though not Campbell’s mushroom soup.

Instead I used Dashi powder, which adds wonderful depth and saltiness, removes the umami notes of the dish and complements the taste of the mushrooms. Here I use shiitakes, which I like because of their umami and aromatic notes of the forest floor, and roux made of half and half. White miso contributes a hint of sweetness, and bridges the gap between the cream and dashi. Then, of course, there are the fried shallots. You can always make your own, but I prefer to shop in the store to save time – but one way or another, they give the dish its signature, awful.

The dish is a great example of high / low impact cooking that I practice, meaning the dish has a high impact on who enjoys it and a low impact on who prepares it. And its use of packaged food makes it part of an essentially American cuisine, one that has evolved with the greater availability of products from a wide variety of cultures. However, it is good to remember that less is more with packaged food, and it is best to choose when to use them as your secret weapon. There are periods that require 100 percent cooking from scratch. Then there are others, like the green bean stew, where you can get a little creative.

Green bean dashi stew

Serves 6 to 8


1 kilo of fresh green beans, chopped and cut sideways
2 tablespoons butter without salt
8 ounces of shiitake mushrooms, discarded stems, sliced ​​hats
1 yellow onion, thinly sliced
3 cloves garlic, chopped
2 tablespoons white miso
1 cup water
2 tablespoons instant dashi soup powder
2 tablespoons soy sauce
2 teaspoons srircha
2 tablespoons flour for each purpose
1 cup half half
¼ A slice of sliced ​​green onion
½ A glass of fried shallots purchased
Salt for tasting


Level 1: Preheat the oven to 400 degrees. Fill a medium bowl with ice water and set aside.

level2: Bring a large pot of water to a boil. Add the green beans and cook until light and crispy green, 3-4 minutes. Strain and put the green beans in the ice water to stop cooking.

Step 3: Melt the butter in a 12-inch cast iron skillet (my favorite pan is Finex) over medium heat. Add the mushrooms, onion and garlic and cook, stirring frequently with a wooden spoon, until the onion softens and the mushrooms are fragrant, 4-5 minutes.

Step 4: Place the miso in a small bowl. Slowly add the 1 cup of water, stirring constantly until the melt melts. set aside.

Step 4: Add the mixture of the lapel soup, soy sauce and sriracha to the pan and cook, stirring constantly, for one minute to combine the flavors. Sprinkle with flour and cook for a minute, scraping the bottom with a wooden spoon. Add the water with the miso and the half and half and whisk to combine. Bring to a boil, stirring frequently until the sauce thickens, 6-8 minutes.

Step 5: Add the green beans to the sauce in the pan and stir to combine. Season with salt to taste. Bake until the sauce is hot and bubbling, about 15-20 minutes. Remove from the heat and sprinkle over the green onions and fried shallots. Serve immediately.

Chef Gabriel Rucker is the two-time chef who won the James Byrd Award and co-owner of La Yona and Knard In Portland, Oregon. Known for his creativity in the kitchen, he can be found at @ruckergabriel.
Dina Avila He is a photographer in Portland, Oregon.
Recipe tested and designed by Ivy Manning