If you had told me a week ago that
I would cook a batch of fresh green
beans for an entire hour and not
only would they not be overcooked,
but they would be perfectly cooked,
I would have given you a quizzical
look that said, “really?” But
here we are, and I couldn’t be
more pleased to share this recipe
with you from my friend Ree
Drummond’s new cookbook, The
Pioneer Woman Cooks: A Year of
Holidays.Fresh green beans are
slowly cooked with bacon, onions,
and tomatoes, until just done,
which takes about an hour, more or
less. Ree says this is one of her
family’s favorite Thanksgiving
recipes and I can see why!
They’re absolutely delicious, and
super easy to make. For those of
you who are unfamiliar with Ree,
she’s the wonderful woman behind
the popular blog and Food Network
show, The Pioneer Woman. Ree has
several best selling books,
including cookbooks, a memoir, and
children’s books. Her latest
book, A Year of Holidays, starts
off with New Year’s Day with
recipes for black-eyed peas, and
traverses the entire year of
holidays, including recipes for
Valentines, Easter, Mother’s Day,
Halloween, Thanksgiving, Christmas,
and New Year’s Eve, all with
vibrant, beautiful photos. It’s a
perfect book for special occasion
meal planning throughout the year.
Way to go Ree! Ree's original
recipe does not include the garlic
or thyme. We added them because,
why not? Tastes good. Also we
halved the recipe, because for
everyday meals we don't need to
serve 10 to 12. Feel free to double
to Ree's original
Thanksgiving-worthy proportions.
This recipe also works well in the
slow cooker, so I've added
instructions for that as well.
