A few weeks ago, we went to our friend’s Tone and Kaitlyn’s house for dinner. This was a big deal for two reasons. 1. No one ever invites us over for dinner. 2. We were celebrating Tone’s new toy. His 30th birthday present to himself, the Big Green Egg. Tone made this delicious smoked turkey and he also made this little green bean number that I thought about for days afterward. He told me that it was something that his mom (Hi Teresa!) always made for them. I asked him for the recipe and we left and I didn’t really give it much thought again. Then I saw him a few days after that and he handed me a piece of paper with this glorious green bean recipe on it. I knew that I had to make it for my Thanksgiving dinner this year. I can assure you that it will make an appearance ever year from her on out.
I have a confession, I did make this for our early Thanksgiving, but I forgot to take a picture of it. I made it again the other night and this is what we had for dinner. The only thing. I know that a lot of people have green bean casserole at their holiday dinners, and I do love a green bean casserole, but try this instead. It has a lot of the same ingredients, but is a complete departure from what you are used to. Now that I am thinking about it though, I bet that if I made a simple white sauce and tossed it in here and baked it with some Panko crumbs on top that it would be amazing. I might just have to try that. Like tomorrow.
When I made this for our Thanksgiving dinner, I did cook it right before I served it. It goes against my rules, but I had everything prepped the day before and it was just a matter of cooking it. I also think that you could make this earlier in the day and reheat it before you serve it. Just wait until the last second to add the cheese.
(how could I forget the garlic and almonds? Oops.)
1 pound green beans, trimmed
6 slices bacon
2 cloves minced garlic
1 medium red onion, sliced
1 cup sliced mushrooms
1/2 cup sliced almonds
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon oregano
1/2 cup shaved Parmesan cheese
In a large saute pan, cover the green beans with water. Boil for 5 or so minutes. You still want them to have a little crunch. Drain and set aside.
In the same pan, cook the bacon until crispy. Drain most of the fat and add the onions and mushroom.
Cook the onions and mushrooms until soft.
Add the almonds, salt. pepper, and oregano.
Toss in the green beans and cook until heated through. Taste for seasoning and add more salt and pepper as needed.
Top with the shaved Parmesan.
- 1 pound green beans, trimmed
- 6 slices bacon
- 2 cloves minced garlic
- 1 medium red onion, sliced
- 1 cup sliced mushrooms
- ½ cup sliced almonds
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon oregano
- ½ cup shaved Parmesan cheese
- In a large saute pan, cover the green beans with water. Boil for 5 or so minutes. You still want them to have a little crunch. Drain and set aside.
- In the same pan, cook the bacon until crispy. Drain most of the fat and add the onions and mushroom.
- Cook the onions and mushrooms until soft.
- Add the almonds, salt. pepper, and oregano.
- Toss in the green beans and cook until heated through. Taste for seasoning and add more salt and pepper as needed.
- Top with the shaved Parmesan.