Green Beans in Creamy Parmesan Sauce - with bacon!
Total Time
25 minutes
Prep Time
13 minutes
Cook Time
12 minutes
Rating
5 out of 5 stars
(16)
Ingredients
4 servings
- 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 (Note 1)
- 1/2 cup parmesan (, finely grated (best to grate your own)
- Black pepper (, freshly ground)
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Preparation
Step 1
Place bacon in cold skillet, then turn the stove on high. (Note 2)
Step 2
Cook bacon for 2 to 3 minutes until golden, then remove with a slotted spoon.
Step 3
Discard excess bacon fat, leaving behind 1 1/2 tablespoons (or so). If you're short, add a dab of butter (or olive oil).
Step 4
Add garlic and stir for 10 - 15 seconds until light golden.
Step 5
Add green beans and stir to coat in garlicky bacon fat.
Step 6
Add chicken stock, stir, bring to simmer then cover with lid. (Note 3) Cook 3 minutes, stirring every now and then so it cooks evenly, until beans are tender-crisp, still bright green and almost cooked to your liking (it will cook more). There should be some liquid left (if not, that's ok too)
Step 7
Add cream, parmesan and pepper. Stir, bring to simmer then lower heat to medium low and let it gently simmer for 2 minutes until the cream reduces and becomes thicker. If you want it to stick to the beans thickly when warm, then reduce the sauce for another 1 minute until the sauce is quite thick. (Note 4)
Step 8
Taste and add salt if needed (I don't find it needs more).
Step 9
Transfer to serving bowl, sprinkle with cooked bacon and extra parmesan if you like.
Step 10
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