Nothing says “I love you” during the holidays quite like Green Bean Casserole served alongside a Bourbon Dark Chocolate Pecan Pie. Both dishes carry a sense of nostalgia and comfort, and every time I make them, holiday or not, it feels like a celebration.
Chances are you’ve tried some version of these dishes before, but these recipes take the classics up a notch. They’re decadent, rooted in tradition, and filled with rich flavor. Bring either one to your next holiday gathering and I promise you’ll not only be glad you did, but you’ll also be asked to bring it again next year!
Green Bean Casserole and Bourbon Dark Chocolate Pecan Pie
Recipes by Chef Matthew Boudousquie
Photograph by Anne Godenham
GREEN BEAN CASSEROLE
Prep time: 20 minutes
Cook time: 40 minutes
Serves: 6–8
Photograph by Anne Godenham
Ingredients
- ½ teaspoon allspice
- ½ teaspoon cinnamon
- 1 teaspoon black pepper
- 2 teaspoon salt
- 2 ounces absinthe (optional)
- 3 cloves garlic, minced
- 3 shallots, diced
- 4 ounces unsalted butter or lard
- 8 ounces applewood smoked bacon, diced (optional)
- 10–12 ounces fresh crimini mushrooms (or 2 cans cream of mushroom soup)
- 1 cup heavy cream
- 2 cups chicken broth
- 2 cups fried onions (homemade or store-bought)
- 2 pounds fresh green beans, trimmed and halved (canned beans can be substituted)
Instructions
- Preheat oven to 375°F and grease a casserole dish.
- Blanch green beans for 2 minutes, or drain canned beans.
- Dice shallots, minced garlic, and cube mushrooms.
- In a blender, combine mushrooms and heavy cream. Slowly add broth until desired consistency is reached. Stir in allspice, cinnamon, black pepper, salt, and absinthe. Simmer on low until flavors come together.
- Toss green beans, shallots, and garlic with melted butter or lard in a large mixing bowl. Fold in the mushroom mixture.
- Transfer to a casserole pan and bake for 30—45 minutes.
- Add bacon and fried onions during the last 10—15 minutes.
- Finish with a little fresh lemon zest on top before serving.
BOURBON DARK CHOCOLATE PECAN PIE
Prep time: 15 minutes
Cook time: 45 minutes
Serves: 8
Photograph by Anne Godenham
Ingredients
- ¼ teaspoon salt
- ½ teaspoon cinnamon
- ½ cup bourbon (¼ cup for the pie, ¼ cup for the chef)
- 1 teaspoon pure vanilla extract
- 4 ounces unsalted butter
- 4 large eggs
- 1 cup brown sugar
- 1 cup light corn syrup
- 1 cup whole or chopped pecans
- 8 ounces dark chocolate chips
- 1 premade or homemade pie shell
Instructions
- Preheat oven to 350°F.
- In a saucepan, heat brown sugar, corn syrup, and butter, stirring until smooth. Remove from heat and let cool slightly.
- In a bowl, whisk together eggs, bourbon, vanilla, salt, and cinnamon.
- Slowly stir in the cooled sugar mixture until evenly combined.
- Pour filling into the pie shell. Stir in pecans and chocolate chips.
- Bake for 40—50 minutes, until the pie is set with a golden, glossy finish.
Meet Chef Matthew
I’m Chef Matthew Boudousquie, a New Orleans native who has called Bellingham home on and off since childhood. My journey in hospitality started in Louisiana and Georgia, flourished here and on Orcas Island, and led me back to New Orleans before returning to the Pacific Northwest for good. My love for farm-to-table cooking runs deep, and I’ve been fortunate to build relationships with local farmers and fishers who shape my approach to food.
These days, I’ve embarked on a new adventure—real estate! While I’ve stepped away from restaurant kitchens, my passion for food remains strong. Now, I focus on teaching, consulting, and offering exclusive private chef services. You can find my cooking classes at the Community Food Co-op, or reach out to talk about food, sourcing ingredients, or even real estate—I give both the same level of detail and care.
chefboudousquie@gmail.com | @chefboudousquie
Until next time, happy cooking!
