These creamy parmesan green beans simmer tender-crisp green beans in garlic, bacon fat, and a rich cream and Parmesan sauce, then finish with crispy bacon on top.
The whole side dish cooks in one skillet in about 25 minutes, which makes it ideal for holidays and busy weeknights. The sauce is silky and savory, the beans stay bright green, and the bacon adds salty crunch in every bite.
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Why This Creamy Parmesan Green Beans Recipe Works
Cooking the beans in the bacon fat gives them a smoky, savory base. Garlic goes in for only seconds so it perfumes the fat without burning, and the beans pick up all of that flavor before the sauce goes in.
A short simmer in chicken broth with the lid on steams the beans just until they are bright green and tender-crisp. The cream then reduces for a couple of minutes into a sauce that clings to every bean.
It is a fast, flexible side. Use any thin green beans, swap in vegetable broth for a lighter base, or leave out the bacon and cook the garlic in butter or olive oil for a vegetarian version.
Ingredients for Creamy Parmesan Green Beans
- 5 oz thin-cut bacon, chopped
- 1 lb fresh green beans, trimmed and cut into 2 inch pieces
- 2 cloves garlic, finely minced
- 1/2 cup low sodium chicken or vegetable broth
- 1 cup heavy cream
- 1/2 cup finely grated Parmesan, plus extra for serving
- 1/4 tsp freshly ground black pepper
Bacon. Use streaky, thin-cut bacon rather than lean bacon. It renders enough fat to cook the garlic and beans, and the crisp pieces add texture on top.
Green beans. Fresh green beans give the best snap. Cut them into 2 inch pieces so they cook quickly and fit on a fork.
Garlic. Mince it finely and cook it for only 10 to 15 seconds. Garlic burns fast and turns bitter.
Heavy cream. Heavy cream, also sold as thickened cream, reduces into a smooth sauce that coats the beans. Low fat cream gives a thinner result.
Parmesan. Grate your own for the best melt. Add it off the heat so the sauce stays smooth and does not turn grainy.
How to Make Creamy Parmesan Green Beans
1. Crisp the bacon Place the chopped bacon in a cold skillet and turn the heat to high. Cook for 2 to 3 minutes until golden and crisp, then lift it out with a slotted spoon.
2. Trim the fat Drain off excess bacon fat, leaving about 1 1/2 tablespoons in the pan. If there is not enough, add a small knob of butter or a splash of olive oil.
3. Cook the garlic Add the garlic and stir for 10 to 15 seconds, until it turns light golden.
4. Coat the beans Add the green beans and toss them in the garlicky bacon fat.
5. Steam in broth Pour in the broth and bring to a simmer, then cover with a lid and cook for 3 minutes, stirring occasionally, until the beans are tender-crisp and bright green.
6. Add the cream Pour in the cream and the pepper, stir, and simmer on medium-low for 2 minutes until the sauce thickens. Simmer a minute longer if you want it thicker.
7. Finish off the heat Remove the pan from the heat, stir in the Parmesan, and taste. Add salt only if needed, since the bacon and cheese are already salty.
8. Top and serve Transfer to a bowl and sprinkle with the crispy bacon and a little extra Parmesan.
How to Serve Creamy Parmesan Green Beans
This side dish pairs well with roasts and comforting mains. Serve it next to Dutch oven pot roast or slow cooker pot roast to turn a classic dinner into something special. It also goes well with sheet pan sausage and potatoes for an easy weeknight plate, and honey butter dinner rolls are a natural partner for scooping up the extra cream sauce.
How to Store and Reheat Creamy Parmesan Green Beans
Cool leftovers within 2 hours and store them in an airtight container in the refrigerator for up to 3 days. Cream sauces do not freeze well, so skip the freezer. Reheat in a skillet over medium-low heat with a splash of cream or broth to loosen the sauce, stirring gently until it reaches 165 degrees F.
Tips and Variations for Creamy Parmesan Green Beans
Start the bacon cold. Starting the bacon in a cold pan renders the fat gradually and keeps the pieces crisp.
Dry the beans. Pat washed beans dry so they do not splatter in the hot fat.
Keep the garlic brief. A few seconds is enough, and burnt garlic ruins the sauce.
Cover the pan. The lid traps steam and cooks the beans quickly while keeping their green color.
Taste before salting. Bacon and Parmesan carry plenty of salt, so season only at the end.
Thicken to taste. Simmer the sauce an extra minute for a thicker coating, or add a splash of broth to thin it.
Try smoked bacon. Smoked bacon adds extra depth if you want a stronger flavor.
Wash produce well. Rinse fresh beans under cold running water before trimming. The Texas A and M Fight BAC brochure outlines simple food safety steps.
Frequently Asked Questions About Creamy Parmesan Green Beans
How do I keep creamy parmesan green beans bright green?
Cook the beans for only 3 minutes covered, then finish them in the cream sauce. Shorter cooking keeps the color vivid and the texture crisp-tender.
Can I make creamy parmesan green beans ahead of time?
You can trim the beans and cook the bacon ahead, but finish the beans and sauce just before serving. Reheated beans lose some color and snap.
Can I use frozen beans for creamy parmesan green beans?
Fresh beans give the best texture. If you use frozen, add them straight from the freezer and cook a little longer, expecting a softer bite.
Can I leave out the bacon?
Yes. Use 1 1/2 tablespoons of butter or olive oil to cook the garlic and beans, and add a pinch of salt at the end.
What can I use instead of heavy cream?
Half and half works for a lighter sauce, though it will be thinner. Reduce it a minute or two longer to thicken it.
Creamy Parmesan Green Beans with Bacon
Equipment
- Large skillet
- Lid
- Slotted spoon
- Cutting board
- Box grater
Ingredients
Main Ingredients
- 5 oz thin-cut bacon, chopped
- 1 lb green beans, trimmed and cut into 2 inch pieces
- 2 cloves garlic, finely minced
- ½ cup low sodium chicken or vegetable broth
- 1 cup heavy cream
- ½ cup Parmesan, finely grated plus extra for serving
- ¼ tsp black pepper freshly ground
Instructions
Cooking
- Render the bacon. Cook the bacon in a cold skillet over high heat 2 to 3 minutes until golden, then remove it with a slotted spoon.
- Leave a little fat. Drain all but 1 1/2 tablespoons of fat from the pan, adding butter or olive oil if needed.
- Add the garlic and beans. Stir the garlic for 10 to 15 seconds, then toss in the green beans to coat.
- Steam. Add the broth, cover, and simmer 3 minutes until tender-crisp.
- Simmer the cream. Add the cream and pepper and simmer on medium-low 2 minutes until thickened.
- Finish. Off the heat, stir in the Parmesan, adjust salt if needed, and top with the bacon.
