Wash and prep the beans by cutting off the stems and tips, then cutting into uniform segments. I like them to be about 3 inches (10 cm) long.
Bring a large pot of filtered water to a boil and add 2 t. (4 g) salt. Add the beans to the boiling water and cook for 4 minutes. Drain in a colander, rinsing with cold water. Drain well.
In a small bowl, stir the soy milk into the gravy, mixing until smooth.
Put the almonds in the blender and pulse until you have large crumbs. Add the onions and 1/2 t. salt and pulse just until broken up.
Spray a large baking dish with olive oil spray and add the beans. Pour the gravy mixture over the beans and stir to coat evenly. Sprinkle the topping evenly across the beans.
Bake for 30 minutes until the top is lightly browned and the casserole is bubbly. Serve immediately.
Notes
Per serving:
67 calories
4 g fat
0 g saturated fat
2 g monounsaturated fat
1 g polyunsaturated fat
0 g trans fat
2 g cholesterol
711 mg sodium (149 mg sodium with salt omitted; analysis done with Campbell's mushroom soup)
184 mg potassium
7 g carbohydrate
3 g fiber
2 g sugars
3 g protein
2 Weight Watchers Points Plus
Use my mushroom gravy, setting aside one cup for this recipe. You can use another type of milk if you don't eat soy. If you can't use almonds, use gluten-free breadcrumbs, pine nuts, or pecans. I dried the onions myself in the dehydrator, but you can find dried onions in natural foods stores.