This is definitely not the most spectacular recipe for Thanksgiving, but it is not less delicious – even if you normally don’t eat green beans.

And I’m sure you want to add a little bit color to your servings. For example having yellow from the corn, orange from the sweet potatoes, red from the cranberry sauce…so this definitely needs something in green.

I have to admit, I love green beans (e.g. together with a lamb chop). I used to pick them up freshly in my parent’s garden and then either prepare this dish immediately or freez the beans for the upcoming months. Everytime I’m cutting the ends of the beans I have memories of sitting with my mom in the kitchen, cutting the ends and preparing them according to this recipe. So, even if this is a simple dish it is something valuable to me. And let me tell you this: Even people who usually don’t like green beans like them – you just have to let them try. The trick: Make them spicy!

My recipe:

• cleared butter or cooking oil
• 2 garlic cloves, diced
• 1 onion, diced
• 400g green beans
• bacon (Speck) as you like, diced
• 50-75 ml beef broth
• savory
• rosemary
• thyme
• white pepper powder
• 1-2 red chili peppers, diced

First cut the ends off the green beans and blanch them for 2-3 min. Then melt the cleared butter in a casserole or pan, fry onion and garlic together with the bacon for max. a minute and add beans. Fry this for max. 2 minutes and add beef broth, savory, rosemary, thyme. Lower the heat, put the cover on top and let it cook for about 10-15 min. Put the cover aside, add white pepper (I use a lot) and the chili. Let it cook for a few minutes and test if the beans are done. Take out the unnecessary remains of the herbs and here you go.