This post was originally published here on November 17, 2014. I’ve given the photos and text a bit of a refresh. Enjoy!
Are you guys all familiar with that traditional green bean casserole that’s usually served at Thanksgiving? Yes? Well, I’m not. Because I’ve never eaten it in my life.
I’ll pause for reaction.
Yes, it’s true. Most people are shocked to find out that I’ve never had it. I think it makes me un-American or something. I don’t know. I guess when your family is made up of a bunch of farmers, dumping an entire can of condensed soup onto crisp, fresh vegetables is kind of a sin.
But I’d be down to try it. So maybe someone wants to invite me over for a Friends-giving someday. Hint, hint.
Casserole or no casserole, I still think Thanksgiving should have green beans. I usually do a simple side dish of sautéed green beans with slivered almonds. But this year, I’m changing things up and going spicy with these Harissa Green Beans with Spiced Chickpeas and Feta Cheese. I hope my family doesn’t revolt against me.
I used harissa paste, which you can buy in the grocery store or make at home (I’ve got a recipe here), to flavor the green beans. And a short list of spices to season the chickpeas. I roast the green beans and chickpeas separately to ensure they both end up perfectly cooked (just say “NO” to soggy green beans!). And only once they’re done do I combine them with a few crumbles of creamy feta cheese before serving. The end results is a healthy, well balanced dish that’s definitely worthy of your Holiday table. And a bit of an upgrade from the traditional casserole, if I do say so myself (not that I have any actual proof of that because I’ve never eaten it before).
Oh hey, want to know another weird Thanksgiving-related secret about me? My family doesn’t serve mashed potatoes on Thanksgiving.
I think that statement requires a second pause.
And now since many of your have probably fainted from the trauma of reading that, I propose that this is a good place to end this post.