Firehouse Green Beans
Kristy Norrell
Looking for an easy and delicious side dish that won’t take you more than ten minutes? I think the answer to that is always. Well, Firehouse Green Beans are all those things and more. This recipe dresses up a couple of cans of green beans in a seriously yummy way (think bacon and garlic and parmesan cheese), so it comes in handy when you don’t want to run out to the store but still want to get your veggies in. (And it doesn’t hurt that those veggies happen to be totally delicious.)
These start with butter, garlic, shallots, and chopped bacon in a skillet. Just reading those words gives you an idea of how fragrant your kitchen will be minutes into making this dish.
You only have to stand over the stovetop long enough for the bacon to get crispy, and then you toss in a couple of cans of (drained) green beans until they’re coated with all of that flavorful, buttery goodness.
That’s all the cooking there is to be done unless you count a final dusting of parm as “cooking.” Canned green beans might have a reputation for being a bit mushy and bland, but this easy recipe transforms them into something to be craved. Every bite is buttery, bacony, and bursting with garlic and shallot – and it only takes you ten minutes to get there.
Firehouse Green Beans
10 minutes to prepare serves 4
Ingredients
- 4 tablespoons (1/2 stick) butter
- 2 cloves garlic, minced
- 1/2 shallot, minced
- 4 slices bacon, chopped
- 2 (29 oz) cans French cut green beans, strained
- 1/2 cup Parmesan cheese, grated
Preparation
- In a skillet over medium-low heat, melt butter and then add garlic, shallot, and bacon. Cook until bacon is mostly cooked, stirring occasionally, about 5 minutes.
- Add green beans, increase heat to medium, and cook until hot, stirring frequently.
- Top with parmesan cheese and serve. Enjoy!
Recipe adapted from Julie Blanner.