Firehouse Green Beans with Bacon

I’ve always prided myself on sharing recipes that I make for my family & friends, photographed just minutes before we devour them, rather than styled photos on a “set”. Honestly, I love the beautifully styled images that bloggers take of their dishes, but I try to share the authenticity with you – sometimes that results in shaky photographs because someone is tugging on my leg or fading natural light. I have never shared some of my favorite Thanksgiving recipes with you for this reason! The hustle of preparing for guests & fading light have left me without photos of my favorite side dishes. Yesterday, much to Chris’ delight, we had a Thanksgiving practice run so that I could make & photograph these dishes. A turkey-less Thanksgiving! I’ve never been a huge fan of turkey anyway. I’m going to kick it off with Firehouse Green Beans. I call them that because years ago, my family traveled out of town on Thanksgiving & I joined a friend’s family. One family member, a fireman, prepared the best green beans I’d ever had. He said they were a staple at his firehouse, I immediately knew why! They were the first green beans I liked! They’re incredibly quick & easy to make.

I usually prefer fresh green beans, but I’ve tried these fresh, whole canned & french cut & french cut is by far the best. They allow the flavors of butter, garlic & shallot to seep in. Mmmmm! This recipe is full of cheats & it’s so delicious, no one will know! It’s also one of the few occasions I use grated parmesan. You’re going to love this 10 minute side dish!

• 3 Tbsp butter
• 1 Tbsp minced garlic
• ½ shallot, minced
• ½ package real bacon pieces
• 2 cans french cut green beans, strained
• ½ c parmesan

1. On medium low heat, add butter, garlic, shallot & bacon to pan. Cook for 5 minutes, stirring occasionally.
2. Add green beans, increase heat to medium, stirring frequently until hot.
3. Garnish with parmesan & serve.

What’s your favorite Thanksgiving dish? I just can’t choose!

Julie

The beautiful cast-iron stove to table Staub used in this recipe was gifted to me.

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