Kettle and Fire seeks to evolve holiday food traditions for the better

Kettle and Fire uses in a Green Bean Casserole recipe, photo provided by Kettle and Fire
Kettle and Fire uses in a Green Bean Casserole recipe, photo provided by Kettle and Fire /

While some people may resolve to do better as one year changes to the next, Kettle and Fire, the shelf-stable bone broth brand, appreciates that actions, not words, make a difference. As people sit down to feast on their holiday food traditions, the food brand wants to change people’s approach to choosing particular ingredients. A promising future might have a solution that is rooted in the thoughtfulness.

Often the holiday table is more than just a food feast. The conversations can be spirited. Even though no one truly wants to actually flip a table like a Real Housewives moment, the reality is that the gathering can be a catalyst to make a meaningful change. Grandma’s advice might be hard to hear, but she does have people’s best interests at heart.

For Kettle and Fire, the shelf-stable bone broth brand has always believed that its products should not only be a delicious food that satisfies, but its processes, methods, and policies should nourish the planet as well. By using with 100% grass-fed and grass-finished, free range or pasture-raised bones, the company understands that it must respect the planet and its inhabitants, which in turn will provide a better tasting product.

As Justin Mares, Co-Founder and CEO said, “At Kettle & Fire we hold ourselves accountable to sourcing ingredients that work to improve our food system and deliver both flavor and nutrition. Today, we’re holding the entire food system accountable by sharing some of the harsh realities of a traditional Thanksgiving table and showing how we can be a catalyst for change.”

On November 17 and November 18, the food brand is holding “Kettle & Fire Turns the Tables on Thanksgiving,” a special pop-up in New York. The special event is meant to raise awareness of the issues within the food system. While swift change may be warranted, any and every step forward will make a difference.

Kettle and Fire bone broth
Kettle and Fire uses in a Green Bean Casserole recipe, photo provided by Kettle and Fire /

Throughout the event, guests can see the impact that changes to conventional farming, reduction of nutrients, and other environmental factors have had on the food that people consume. While the conversation might not always be palatable, it is one that should not be avoided.

Overall, the event is not meant to make fearful or gasp like an episode of Kitchen Nightmares. It is about educating consumers to make a better choice. The purchase speaks in the consumer world. When people turn to one brand over another, there can and will be change.

While this special pop-up puts the conversation front and center for some New Yorkers, anyone and everyone can taste the difference when using a better product. Given that the brand has committed to source “1 million pounds of regenerative beef bones by 2025.” It is another component of the company’s commitment to “champion healthy, quality ingredients and intentional regenerative sourcing practices that promote change.”

As people prepare for their family gatherings, Kettle and Fire worked with Ronny Joseph Lvovski of Primal Gourmet to curate some recipes that highlight the bone broth. In addition to these dishes being featured at the pop-up, Chef Ronny graciously shared one recipe with everyone.

Here’s how to make his Chorizo and Green Bean Casserole using Kettle and Fire.


For the Crispy Onions:

  • 1 large yellow onion, thinly sliced into half moons
  • ½ cup cassava flour
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ¼ cup extra-virgin olive oil, substitute avocado oil
  • Kosher salt, to taste

For the Green Bean Casserole:

  • 20 ounces green beans, cut in half and ends trimmed
  • 1 tablespoon extra-virgin olive oil
  • 2 pre-cooked chorizo sausages, diced. If using raw chorizo, remove casings
  • 8 ounces cremini mushrooms, thinly sliced
  • 1 tablespoon grass-fed butter, substitute ghee
  • 2 shallots, thinly sliced
  • 1 large leek, thinly sliced, green top removed
  • Kosher salt, to taste
  • 3 cloves garlic, finely chopped
  • 1 tablespoon cassava flour
  • 1 cup full-fat coconut milk (preferably Arroy D or Savoy brand)
  • 1 teaspoon Dijon mustard
  • 1 teaspoon fresh thyme leaves
  • 1/2 teaspoons onion powder
  • 1/2 teaspoons garlic powder
  • 17 ounces Kettle and Fire Beef Bone Broth
  • Freshly-cracked black pepper, to taste


For the Crispy Onions:

1. In a large bowl, combine the sliced onion, ½ cup cassava flour, 1 teaspoon onion powder and 1 teaspoon garlic powder and toss to coat.

2. Add the olive oil to a frying pan and heat over medium heat until the oil reaches around 360F. Working in batches, dust off the excess flour from the onions and add them to the hot oil. Cook, flipping occasionally, until golden brown and crispy all over, around 8 minutes. Transfer the fried onions to a paper towel lined plate to drain excess oil. Season with a pinch of salt and set aside.

For the Green Bean Casserole:

1. Preheat oven to 350F.

2. Bring a large pot of water to a boil. Add the green beans and cook until slightly tender and bright green, around 3 minutes. Transfer the green beans to a bowl of ice water for 5 minutes to stop the cooking and set the colour. Drain the water and set the green beans aside.

3. Preheat a large oven-safe pan over medium heat. Add the olive oil and heat until shimmering. Add the chorizo and cook, stirring occasionally, until browned and slightly crispy. Reserving the rendered fat in the pan, transfer the chorizo to a paper towel-lined plate and set aside.

4. To the pan, add the mushrooms and cook, undisturbed, until golden on the bottom, around 5 minutes. Continue cooking the mushrooms, stirring occasionally, until slightly softened, 2 more minutes. Add the butter and heat until melted. Add the shallots and leek and season with a pinch of salt. Cook, stirring, until the leeks are soft and golden, around 8 minutes. Add the garlic and cook, stirring, 60 seconds. Add 1 tablespoon cassava flour and cook, stirring, 60 seconds. Pour in the coconut milk and cook, stirring, until reduced in volume by half. Add the mustard, thyme, ½ teaspoon onion powder, and ½ teaspoon garlic powder and cook, stirring, 60 seconds.

5. Pour in the beef bone broth and cook, lifting any brown bits off the bottom of the pan, until the broth has reduced by 1/2 in volume, around 6 minutes. Taste for seasoning and adjust with salt and pepper as desired.

6. Add the blanched green beans to the pan and toss to coat in the sauce. Transfer the pan to the oven and cook, uncovered, until the green beans are tender, around 25 minutes. Top the casserole with the cooked chorizo and crispy onions and cook an additional 5 minutes. Remove from the pan from the oven and let sit 10 minutes before serving.

This holiday season, be thoughtful with the food served on the table. Kettle and Fire makes conscious choices with its processes, the home cook can continue that conversation with their willingness to support a food brand that looks make the future even more flavorful.

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