Are you sitting there making your grocery list and trying to figure out how to cook the best southern green beans your family has ever been served in the history of, well, ever? I’ll give you a little hint. They’re not fresh. And they’re not complicated. And they do NOT involve a can of cream of anything soup. Or Dried Onions. Or even onion seasoning. Or Garlic. I’m sure you figured that out already, though.

I may disappoint you, though. There is a little more to it than just popping open the can. The best Thanksgiving Side dishes can’t be quite THAT simple, right? This ‘recipe’ was passed on to me from my Aunt.

Here’s how it goes:

(Don’t worry, there’s an official recipe below that you can print – but you need read all this rubbish first – so that you TRULY understand the reasons behind the things.)

First, you have to get Allen’s Cut Italian Green Beans.

Yes, it has to be those. I like the seasoned ones, but you can get the unseasoned as well. I’ve tried other brands. I’ve tried fresh green beans. It’s a hard pass. It’s just not the same. Doesn’t even come close. I couldn’t find a detailed profile on Allen’s, but they’ve been serving up veggies since 1926…So, I’m guessing my grandmother was one of their first regular customers.

Where to get them? When I’m making them just for my household, they’re available at pretty much every local grocery store – I get mine at Publix. Unfortunately, my Publix doesn’t carry the 28 oz can, so I go to Kroger to get those when we are making them for a family gathering. You can also order them from Amazon in 2 or 4 packs, and you don’t even have to use Amazon Fresh.

Here’s your magic ingredient:

You need to get you a slab of seasoning meat. I used to go to the Nashville Farmer’s Market to get mine, and still do when I’m out that direction. I discovered a couple of years ago, though, that my local butcher shop, Houston’s Meat & Produce carries it. I’ll be heading there tomorrow, and will add a picture of that for you! When I went to the farmer’s market, I could just ask the vendors for seasoning meat. They knew what I wanted, and either pulled it out for me, or pointed me to the right booth. It was always fun, because they always wanted to know what I did with it. Now that I’ve been basically fending for myself on this and am, well, no longer in my 20s and can’t beg my aunt to grab me some when she gets hers, I’ve discovered that it’s actually a big slab of double smoked bacon. You want about a pound for your 28 oz can. If you get it from the butcher, you can have them cut in smaller pieces if you’d like. It’s not an easy thing to slice, especially if you don’t have really amazing knives. You can get this on Amazon, and I’ve linked you to that – but I’ve never in my life purchased this anywhere but from a local butcher or booth at the farmer’s market. I hope that you’ll do the same! Cheesy though it may sound, it truly is a fun part of the experience. It feels like you’re making the amazing and spectacular thing you’re about to eate…and I’ve tried this preparation with jowel and with regular bacon. Again, it’s NOT THE SAME! So, don’t come over here crying if you try something else and you’re not impressed. I don’t even want to hear that mess, ok?

You’ll want those two over-explained ingredients, some water, and and some pepper. I prefer freshly cracked pepper, but your regular table pepper will do just fine!

Here’s the official Recipe:

AuthorCindi MCategorySide DishesDifficultyBeginner

I hope you enjoy these amazing Green Beans…seriously, y’all, I am NOT ALLOWED to show up at any family gathering without them. It’s just expected. Be the side dish hero, and let me know how it goes! I’ll add more photos after Thanksgiving! I know that’s not very helpful right now…I tried to find some old ones, but no luck! They apparently get eaten before photos are taken!

Please share with me your favorite side dishes in the comments!

Much Love to you and yours!

Cindi

^{Self proclaimed Godmother of the Messy Bun Mafia.}

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