Author Notes: Over the weekend I got some sad news. My husbands’ step grandmother Marie had passed away, she lived a long and beautiful life. I met her fifteen years or so ago, she was always kind, made me feel included, and not judgemental. Marie was well into her eighties at our wedding clad in leopard print. Marie had style, an old school glamour that I think, only a lucky few are born with. When I inquired what her secret for staying youthful was she smiled slyly and told me “vodka and vitamins!”, she was a cool lady that made me think that maybe getting older meant getting better. She made living into her nineties look chic, and did her own thing. I admire her.
Today I am going to try to emulate her recipe for her green beans she would serve at Thanksgiving they are really a crowd pleasing side dish. This dish is timeless, elegant, and sassy…..just like Grandma Marie. —Alexandra V. Jones
pound Green beans, fresh, frozen, or canned. Depending on the season frozen can be a better choice than fresh.
strips of bacon
cup sliced almonds (toasted in a dry pan over medium low heat,till golden)
teaspoon soy sauce
tablespoons chopped flat leaf parsley
salt and pepper to taste.
- Cut bacon into large pieces, cook over medium heat till crispy, remove and drain.
- Saving 2 tbsp of the bacon fat in the pan, add shallot cook till translucent.
- add green beans (if fresh or frozen, make sure and blanch your beans for about 3 minutes, if using canned just drain and add), add soy, salt and pepper. Top with bacon, almonds, and parsley. Serve!
- This recipe was entered in the contest for Your Family's Best Thanksgiving Recipe