Green Beans in Creamy Parmesan Sauce with Bacon
A delicious side dish that transforms ordinary green beans into something special, featuring savory bacon, rich cream, and tangy parmesan.
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.
Notes
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.