These are not your average steamed vegetables; this is the ultimate Thanksgiving green beans recipe, designed to be the star side dish on your holiday table. Forget the canned soup and bland flavors. We’re elevating this classic with fresh, crisp green beans, savory bacon, and a luscious, creamy garlic parmesan sauce, all topped with addictively crispy shallots. It’s a restaurant-quality dish that is surprisingly easy to make at home.
This recipe for Thanksgiving Green Beans is crafted to be both a crowd-pleaser and a stress-saver. The components can be prepped in advance, freeing up precious time on the big day. Let’s make a side dish that your family will request year after year.
Why This Will Be Your Go-To Thanksgiving Green Beans Recipe
When it comes to holiday side dishes, you need recipes that are reliable, delicious, and feel a little special. This one checks every box.
- Incredibly Flavorful: The combination of smoky bacon, rich garlic, nutty Parmesan, and a hint of lemon creates a complex and irresistible flavor profile.
- Amazing Texture: You get the perfect crunch from the tender-crisp green beans and the crispy shallot topping, balanced by the velvety smooth sauce.
- No Canned Soup: This entire dish is made from scratch with fresh, wholesome ingredients. The difference in taste is unbelievable.
- Make-Ahead Friendly: We’ve included specific instructions on how to prepare this dish in advance to make your Thanksgiving cooking schedule a breeze.
Ingredients You’ll Need
For these elegant Thanksgiving green beans, we’re using simple ingredients to create layers of flavor. Here’s what you’ll need:
- Fresh Green Beans: Look for vibrant green beans that are firm and snap easily. Trim the ends before starting.
- Bacon: Use thick-cut bacon for the best flavor and texture. It provides a smoky, savory base.
- Shallots: Sliced thinly, these become wonderfully crispy and are a fantastic topping.
- Garlic: Freshly minced garlic is a must for the best aroma and taste.
- Butter & Flour: These create a simple roux to thicken our homemade cream sauce.
- Heavy Cream & Chicken Broth: The base of our luscious, creamy sauce.
- Parmesan Cheese: Freshly grated Parmesan cheese will melt beautifully and adds a salty, nutty flavor.
- Lemon Juice: A small squeeze brightens up all the rich flavors.
- Seasoning: Salt, black pepper, and a pinch of red pepper flakes for a tiny bit of warmth.
Step-by-Step Instructions
Follow these simple steps to create the perfect green bean side dish for your holiday feast.
1. Blanch the Green Beans
Bring a large pot of salted water to a boil. Add the trimmed green beans and cook for 3-4 minutes until they are bright green and tender-crisp. Immediately transfer them to a large bowl of ice water to stop the cooking process. This is called blanching and it ensures your beans stay perfectly crisp. Once cooled, drain them thoroughly and set aside.
2. Crisp the Bacon and Shallots
In a large skillet or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set it on a paper towel-lined plate. Add the sliced shallots to the bacon grease in the skillet and cook, stirring frequently, until they are golden brown and crispy. Remove the shallots and set them aside with the bacon, leaving about 2 tablespoons of bacon grease in the skillet.
3. Create the Creamy Garlic Sauce
Melt the butter in the same skillet with the bacon grease over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant. Whisk in the flour and cook for one minute to create a roux. Slowly pour in the chicken broth and heavy cream, whisking constantly to prevent lumps. Bring the sauce to a simmer and let it cook for 2-3 minutes, until it has thickened. Stir in the grated Parmesan cheese, lemon juice, salt, pepper, and red pepper flakes. Taste and adjust seasoning if needed.
4. Combine and Serve
Add the blanched green beans and half of the crispy bacon to the skillet with the cream sauce. Stir gently to coat all the beans evenly. Transfer the green beans to a serving platter and top with the remaining bacon and all of the crispy shallots. Serve immediately and enjoy the rave reviews!
Tips for Success
To ensure your Thanksgiving green beans are absolutely perfect, keep these tips in mind.
- Don’t Overcook the Beans: The initial blanching is key. The goal is tender-crisp, not soft or mushy. The ice bath is a non-negotiable step!
- Use Freshly Grated Parmesan: Pre-shredded cheese often contains anti-caking agents that can make your sauce gritty. Grating it yourself from a block makes a huge difference.
- Drain Everything Well: Ensure the blanched green beans are very dry before adding them to the sauce. Excess water can make the sauce thin.
Variations and Substitutions
Want to customize this recipe? Here are a few ideas:
- Nut Topping: Instead of crispy shallots, try topping the green beans with toasted sliced almonds or pecans.
- Make it Vegetarian: Omit the bacon and use 3 tablespoons of olive oil or butter to cook the shallots and start the sauce. Add a pinch of smoked paprika to the sauce to mimic the smoky flavor.
- Add Mushrooms: Sauté 8 ounces of sliced cremini mushrooms after cooking the shallots and before making the sauce.
If you’re looking for another classic side, try our recipe for the best mashed potatoes ever.
Make-Ahead and Storage Instructions
Holiday cooking is all about planning. Here’s how you can prepare these easy Thanksgiving green beans ahead of time:
- 1-2 Days Ahead: Blanch the green beans, drain, and store in an airtight container in the refrigerator. You can also cook the bacon and shallots, let them cool completely, and store them in a separate airtight container at room temperature.
- On Thanksgiving Day: Simply prepare the cream sauce, add the pre-blanched beans and bacon to heat through, and top with the crispy shallots before serving.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Frequently Asked Questions
Absolutely! You can blanch the green beans and cook the bacon and shallots up to two days in advance. Store the beans in an airtight container in the fridge, and the bacon/shallots in a separate container at room temperature. On Thanksgiving, just make the sauce and combine everything to heat through.
While fresh green beans will give you the best texture, you can use frozen green beans in a pinch. Let them thaw completely and pat them very dry before using. You can skip the blanching step and add them directly to the finished sauce to heat through.
The key is to blanch them properly. Cook them in boiling salted water for just 3-4 minutes until they are bright green and still have a crisp bite. Immediately plunge them into an ice bath to stop the cooking process. This locks in their color and texture.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat them gently in a skillet over medium-low heat or in the microwave. The crispy shallot topping may lose some of its crunch upon reheating.
For a vegetarian version, simply omit the bacon. Use 3 tablespoons of olive oil or butter to cook the shallots until crispy. To add a smoky flavor, you can add 1/4 teaspoon of smoked paprika to the cream sauce.
More Holiday Recipes to Try
Complete your holiday menu with these other delicious and reliable recipes. Whether you’re planning for Thanksgiving or another special meal, these dishes are sure to impress.
- For another essential side, don’t miss our classic Thanksgiving stuffing recipe.
- If you need a show-stopping main course, our perfect roast turkey recipe is a great choice.
- And for dessert, our pumpkin cheesecake bars are always a hit.
We hope you love this elevated recipe for Thanksgiving Green Beans! It brings so much flavor to the table with minimal stress. If you make it, please leave a comment below or tag us on Pinterest. We’d love to see your creations!
Thanksgiving Green Beans Recipe
Thanksgiving Green Beans with Crispy Shallots and Bacon
Ingredients
Equipment
Instructions
- Bring a large pot of salted water to a boil. Add trimmed green beans and cook for 3-4 minutes until tender-crisp. Immediately transfer to a bowl of ice water to cool, then drain thoroughly.
- In a large skillet, cook chopped bacon over medium heat until crispy. Remove with a slotted spoon. Add sliced shallots to the bacon grease and cook until golden and crispy. Remove and set aside with the bacon.
- Leave 2 tbsp of bacon grease in the skillet. Melt in the butter over medium heat. Add garlic and cook until fragrant (30 seconds). Whisk in flour and cook for 1 minute. Slowly whisk in chicken broth and heavy cream until smooth. Simmer for 2-3 minutes until thickened.
- Remove from heat and stir in the grated Parmesan cheese, lemon juice, salt, pepper, and red pepper flakes.
- Add the blanched green beans and half of the crispy bacon to the skillet, stirring to coat. Transfer to a serving dish and top with the remaining bacon and all of the crispy shallots. Serve immediately.
Notes
Fresh Parmesan: For the smoothest sauce, grate your own cheese from a block.
Make-Ahead: Blanch beans and cook bacon/shallots up to 2 days in advance. Store separately. Reheat beans in the freshly made sauce on the day of serving.
