Green Beans in Creamy Parmesan Sauce - with bacon!
User Reviews
5
Green Beans in Creamy Parmesan Sauce - with bacon!
Description
The recipe for Green Beans in Creamy Parmesan Sauce - with bacon! starts by crisping bacon in a cold skillet to render fat evenly before adding garlic and green beans, which are cooked briefly in chicken stock until tender-crisp and vivid green. A mixture of heavy cream and freshly grated parmesan is then stirred in and gently simmered to reduce and thicken the sauce. This method results in green beans enveloped in a rich, creamy sauce spiked with the savory flavors from bacon and garlic, balanced by fresh black pepper.
The texture balances the slight crunch of fresh green beans with the smooth creaminess of the sauce. The bacon adds a salty, smoky contrast and a crunchy bite. Cooking the bacon from a cold pan allows the fat to render better, enhancing the sauce’s flavor. The sauce's thickness can be adjusted to personal taste by simmering longer or incorporating a cornstarch slurry if needed.
This dish works well as a side for poultry or pork, with the creamy sauce adding indulgence without being heavy. It can be made with variations like using evaporated milk or light cream for lower fat, or turkey bacon as a leaner substitute, which will affect calorie content. The sauce thickens further as it cools, so serving warm keeps the best texture and coating.
To maintain optimal texture, reduce the sauce to a syrupy consistency if a lighter coating is preferred or simmer longer for a thick sauce that clings closely to the beans. Using a lid when simmering the beans traps steam and cooks them evenly while keeping them bright.
Ingredients
- 150g/ 5oz Bacon chopped (use streaky, not lean
- 2 garlic finely minced, cloves
- 500g/1lb green beans , trimmed, cut into ~5cm / 2" pieces
- 1/2 cup chicken stock low sodium, or vegetable stock, or broth
- 1 cup cream , heavy/thickened (Note 1)
- 1/2 cup parmesan , finely grated (best to grate your own)
- black pepper , freshly ground
Instructions
- Place bacon in cold skillet, then turn the stove on high. (Note 2)
- Cook bacon for 2 to 3 minutes until golden, then remove with a slotted spoon.
- Discard excess bacon fat, leaving behind 1 1/2 tablespoons (or so). If you're short, add a dab of butter (or olive oil).
- Add garlic and stir for 10 - 15 seconds until light golden.
- Add green beans and stir to coat in garlicky bacon fat.
- 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)
- 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)
- Taste and add salt if needed (I don't find it needs more).
- Transfer to serving bowl, sprinkle with cooked bacon and extra parmesan if you like.
Notes
- Start cooking bacon in a cold pan to allow fat to render fully and enhance flavor without adding extra fat.
- If the cream sauce is too thin at the end, thicken it by stirring in a cornstarch slurry made from 1 teaspoon cornflour and 2 teaspoons water.
- Use any lid that fits your skillet to cover green beans while simmering to help even cooking and retain vibrant color.
- The sauce thickens as it cools; serve warm to enjoy a lighter coating or simmer longer for a thicker sauce that sticks to beans.
- For a lower-fat version, substitute evaporated milk or light cream and consider turkey bacon; this changes flavor and calories accordingly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4- 5 as a side
Amount Per Serving
Calories 358 kcal
% Daily Value*
| Calories | 358cal | 18% |
| Carbohydrates | 10g | 3% |
| Protein | 11g | 22% |
| Fat | 32g | 49% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 91mg | 30% |
| Sodium | 379mg | 16% |
| Potassium | 332mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 1478IU | 30% |
| Vitamin C | 13mg | 14% |
| Calcium | 189mg | 19% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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