Great Thanksgiving side dishes -- Not green bean casserole!

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PHOENIX -- Tired of the same old green bean casserole? You're not alone.

As Executive Chef Jon-Paul Hutchins from Le Cordon Bleu College of Culinary Arts says, "If [traditional green bean casserole] is the way to go, then why don't we have it more than once a year?"

If you're ready to try something a little different, Hutchins shows Kaley O'Kelley two amazing alternatives.

Green Beans With Roasted Peppers and Bacon
1 lb. green beans, washed and trimmed*
1 bell pepper
4 slices bacon

Lightly oil and roast the pepper by charring on a grill or roasting in a 400-degree oven until the skin begins to blister.

Let cool. Peel, remove seeds and cut into 1/4-inch strips.

Cut the bacon across the width into 1/2-inch strips; cook over moderate heat until crisp. Remove the bacon from the pan and reserve.

Warm the green beans and the peppers in the pan until hot; toss frequently to prevent browning. Add bacon. Adjust the seasoning with salt and pepper.

Serves 6.

Green Beans With Pecans and Browned Shallots
1 lb. green beans, washed and trimmed*
4 shallots, peeled and thinly sliced
2 oz. butter
3 oz. pecans, broken into small pieces

In a large sauté pan, gently cook the sliced shallot with the butter until browned. Add the pecans and continue to cook until hot. Add the green beans and sauté until hot, tossing frequently to prevent the green beans from scorching. Adjust seasoning with salt and pepper.

Serves 6.

* Day ahead tip: Bring a gallon of heavily salted water to the boil. Add green beans, reduce to a simmer and cook until tender but not mushy. Rinse under cold water or plunge in ice water to stop the cooking.