I wish I could say I have a recipe box filled with stained, crumpled up papers with delicious meals passed between generations, but the reality is I’m an avid “Pinner” and cooking magazine addict who likes to try new recipes! Family recipes all need to start with someone, right? I have a few staples I tend to bring out every year (sweet potatoes with cornflakes and marshmallows for my Brother, salted caramel cheesecake for my Grandmother, etc!) but a tried and true favorite that I make every Thanksgiving are Green Bean Haystacks. I was never a fan of green bean casserole, but still love green beans and like to incorporate them into this holiday. These also look like they took a lot more effort than they actually do, which I love. Few things make me happier than people thinking I slaved away in the kitchen when it’s really just a five-ingredient dish.
Green Bean Haystack
1 1/2 lbs. Green Beans, trimmed and blanched
6 Tbs. unsalted butter, melted
1 1/2 tsp. kosher salt
3/4 tsp. garlic powder
10 thick bacon slices (can sub turkey bacon if you like!)
1/4 cup brown sugar
Preheat oven 350ºF and line baking sheet with parchment paper.
Fry bacon slices in a nonstick pan until they are partially cooked. You’ll want the bacon to be pliable since you’ll be wrapping around the beans. Drain and let cool, then slice each piece in half.
Bring a large pot of water to a boil. Cook green beans for two minutes, or until bright green in color. Drain and empty green beans into a bowl of ice water.
In a small bowl, whisk together butter, salt, and garlic powder.
Divide green beans into equal portions, usually 6-8 beans. Gather each portion into a “haystack” and wrap a half slice of bacon around the center to hold the beans. Place the bundles on prepared baking sheet with the loose ends of bacon underneath. Sprinkle the brown sugar evenly over the haystacks and drizzle the butter mixture.
Bake until the bacon is cooked through and browned, 20-25 minutes. Let stand for three to five minutes.
Enjoy!
Photo credit: Chrissy J. Powers
This post was submitted by our friend Kelly as part of our Ergobaby Thanksgiving series. We’re so grateful for the many families who have shared their traditions with us over the years.
Danielle Hampton is a writer and blogger enjoying small town life in the mountains of Northern Arizona with her husband Hank and their two boys, Henry and Charlie, and daughter Olive. She’s a former high school English teacher who now authors the blog Sometimes Sweet and does freelance writing, editing and social media consulting, contributing to a variety of sites.
