Creamy Parmesan Green Beans with Bacon
Tender crisp green beans simmered in garlicky bacon fat, cream, and Parmesan, finished with crispy 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.
Notes
Substitutions: Use butter or olive oil in place of the bacon fat and vegetable broth for a meatless version, and half and half for a lighter sauce.
Tips: Cover the pan so the beans steam quickly, and add the Parmesan off the heat.
Storage: Refrigerate up to 3 days. Do not freeze.