Green Beans in Creamy Parmesan Sauce with bacon is a delicious and indulgent side dish that transforms ordinary green beans into something truly special. The combination of flavors—savory bacon, rich cream, and tangy parmesan—makes this dish a standout at any meal. Perfect for holidays, weeknight dinners, or any gathering, this recipe is sure to impress your family and friends.
Why Make This Recipe
This dish offers several reasons to prepare it. First, it’s quick and easy, taking just a short time to cook. Second, it brings a unique twist to traditional green beans, adding flavor and richness. Lastly, the combination of creamy sauce and crispy bacon makes it a comfort food favorite. By choosing fresh green beans and quality ingredients, you elevate your mealtime experience significantly.
How to Make Green Beans in Creamy Parmesan Sauce – with bacon
Ingredients:
- 150g/5oz bacon (chopped; use streaky, not lean)
- 2 garlic cloves (finely minced)
- 500g/1lb green beans (trimmed, cut into ~5cm / 2″ pieces)
- 1/2 cup chicken or vegetable stock/broth (low sodium)
- 1 cup cream (heavy/thickened)
- 1/2 cup parmesan (finely grated; best to grate your own)
- Black pepper (freshly ground)
Directions:
- Place bacon in a cold skillet and then turn the stove on high.
- Cook bacon for 2 to 3 minutes until golden, then remove it with a slotted spoon.
- Discard excess bacon fat, leaving behind about 1½ tablespoons. If there’s not enough, add a dab of butter or olive oil.
- Add garlic to the skillet and stir for 10 to 15 seconds until it’s light golden.
- Add green beans and stir to coat them in the garlicky bacon fat.
- Pour in the chicken stock and stir, bringing it to a simmer before covering with a lid.
- Cook for 3 minutes, stirring occasionally, until beans are tender-crisp and bright green.
- Add cream, parmesan, and pepper. Stir, bring to a simmer, then lower the heat to medium-low. Let it gently simmer for 2 minutes until the cream thickens.
- If you want a thicker sauce, reduce it for another minute until it’s quite thick.
- Taste and add salt if needed (usually it doesn’t need more).
- Transfer to a serving bowl and sprinkle with the cooked bacon and extra parmesan if you like.
How to Serve Green Beans in Creamy Parmesan Sauce – with bacon
Serve these green beans hot as a delicious side dish to complement your main meal. They pair wonderfully with roasted meats, grilled chicken, or fish. You can also enjoy them as a stand-alone dish or over a bed of rice or pasta for a heartier meal.
How to Store Green Beans in Creamy Parmesan Sauce – with bacon
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the beans in a skillet over medium heat, adding a splash of cream or broth to help loosen the sauce. Stir gently until warmed through.
Tips to Make Green Beans in Creamy Parmesan Sauce – with bacon
- For added flavor, try using smoked bacon.
- Use fresh green beans for the best texture and taste.
- Grate your own parmesan for a fresher flavor.
- Don’t overcook the green beans; they should be bright green and slightly crisp.
Variation (if any)
You can make this dish vegetarian by omitting the bacon and using smoked salt for a similar flavor. You can also add in some sautéed mushrooms or sun-dried tomatoes for variety.
FAQs
Q: Can I use frozen green beans?
A: Yes, you can use frozen green beans, but they may release more moisture, so adjust your cooking time accordingly for best texture.
Q: Is there a way to make this recipe lighter?
A: You can use low-fat cream and reduce the amount of bacon for a lighter version.
Q: Can I prepare this dish ahead of time?
A: Yes, you can prep the ingredients ahead of time and cook it just before serving for the best taste and texture.
Green Beans in Creamy Parmesan Sauce with Bacon
Ingredients
Main Ingredients
- 150 g bacon, chopped; use streaky, not lean For added flavor, try using smoked bacon.
- 500 g green beans, trimmed and cut into ~5cm / 2″ pieces Use fresh green beans for the best texture and taste.
- 2 pieces garlic cloves, finely minced
- ½ cup chicken or vegetable stock/broth, low sodium
- 1 cup cream, heavy/thickened You can use low-fat cream for a lighter version.
- ½ cup parmesan, finely grated; best to grate your own Grate your own parmesan for a fresher flavor.
- black pepper, freshly ground
Instructions
Cooking the Bacon
- Place bacon in a cold skillet and then turn the stove on high.
- Cook bacon for 2 to 3 minutes until golden, then remove it with a slotted spoon.
- Discard excess bacon fat, leaving behind about 1½ tablespoons. If there’s not enough, add a dab of butter or olive oil.
Cooking the Beans
- Add garlic to the skillet and stir for 10 to 15 seconds until it’s light golden.
- Add green beans and stir to coat them in the garlicky bacon fat.
- Pour in the chicken stock and stir, bringing it to a simmer before covering with a lid.
- Cook for 3 minutes, stirring occasionally, until beans are tender-crisp and bright green.
Making the Sauce
- Add cream, parmesan, and pepper. Stir, bring to a simmer, then lower the heat to medium-low.
- Let it gently simmer for 2 minutes until the cream thickens.
- If you want a thicker sauce, reduce it for another minute until it’s quite thick.
- Taste and add salt if needed.
- Transfer to a serving bowl and sprinkle with the cooked bacon and extra parmesan if you like.
