Spiced Green Bean Casserole

For the Cornmeal Chili Dusted Onions:

1 large onion peeled

1/3 cup of cornmeal

2 tablespoons of all-purpose flour

1 teaspoon of chili powder

For the Mushroom Green Pepper Sauce:

1 tablespoon of olive oil

8 ounces of mushrooms

1 green pepper diced

4 tablespoons of unsalted butter

3 tablespoons of all-purpose flour

2 cups of whole milk

1 teaspoon of smoked paprika

1/4 teaspoon of cumin powder

1 bay leaf

1 dried hot pepper, like habanero

1 tablespoon of kosher salt

24 ounces of green beans trimmed and washed

For the onions:

1. Thinly slice whole onion, either with a knife or a mandolin. Toss in a mixture of the cornmeal, flour and chili powder. Fry in about 4 inches of canola oil at 325°F for around 3 minutes, or until they are golden brown. Remove from oil and reserve to the side.

For the sauce:

1. Sauté mushrooms and green pepper in olive oil until tender in a sauté pan. In a separate saucepan, whisk together the butter and flour over medium heat. Pour in milk, paprika, cumin, and salt. Add dried pepper and bay leaf and simmer until it thickens, for about 10 minutes.

For green beans:

1. Steam over water for 6-8 minutes. Remove and add into pan with mushroom sauce. Place in oven-proof dish and top with onions. Bake for 10 minutes at 350F.