Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Green Beans in Creamy Parmesan Sauce – with bacon! Recipe
Inexperienced beans…. such as you’ve by no means had them earlier than! Inexperienced beans are sautéed in a garlicky bacon fats then semi-braised-semi-steamed in inventory earlier than being simmered with a creamy garlic sauce. Decadent? Sure. Particular? Double sure.
Helpful range cooked aspect dish – no have to juggle oven house for Sunday evening roast dinners and vacation feasts!
A really particular Inexperienced Bean recipe!
This isn’t your standard “gentle and contemporary” inexperienced bean aspect dish that you simply’ll pull out evening after evening. It’s unapologetically indulgent and that’s precisely what that is meant to be – a particular aspect dish for all these instances once you need one thing that’s a minimize above the standard fast ‘n straightforward vegetable sides that we make for fast midweek meals.
You recognize it’s going to be a winner once I inform you it begins with THIS ……↓↓↓
Yep, THAT is what we cook dinner the inexperienced beans in – all these tasty bacon drippings. Flavour flavour flavour!!!
What goes in Inexperienced Beans in Creamy Sauce
Assume Alfredo pasta – however with beans as an alternative of spaghetti!
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Contemporary inexperienced beans – as a result of, nicely, this can be a inexperienced beans recipe!😂 Having mentioned that, this recipe can be terrific with carrots (minimize into batons), asparagus and I’ve additionally revealed am equally scrumptious model utilizing brussels sprouts;
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Bacon – huge flavour enhance right here, not solely used for sprinkling the completed dish but in addition to saute the inexperienced beans within the drippings as an alternative of utilizing butter or oil;
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Garlic – as a result of it seems in just about each single savoury dish I make!
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Chicken or vegetable inventory/broth – the thought right here is to make use of a little bit of liquid to sort-of-steam-sort-of-braise the beans within the skillet. This manner, we will get a double flavour wack – sautéing in bacon drippings first, then braising in inventory so it absorbs the flavour. Oh wait – THEN it’s simmered within the parmesan cream sauce, so it’s a triple flavour dose!
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Cream – the bottom of the creamy sauce. However don’t fear, I’ve some decrease fats options within the recipe for you!
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Parmesan – not solely provides flavour into the sauce but in addition thickens it. In the event you don’t have parmesan, add small dab of mustard will present an identical thickening impact.
Learn how to make Inexperienced Beans in Creamy Sauce
And right here’s how you can make it:
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Trim and chop the inexperienced beans;
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Prepare dinner the bacon bits first so that they launch all that tasty fats;
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Prepare dinner garlic till golden then stir within the inexperienced beans to coat it in all that flavour;
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Add chicken inventory/broth then cowl with a lid. It’s solely a little bit of liquid – sufficient so as to add a bit of additional flavour to the beans and to create a steamy setting to cook dinner the beans, however little sufficient so by the point the beans are cooked, there may be not a lot liquid left (in any other case it might make our sauce too watery);
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Add cream and parmesan, then simmer for a minute or two to thicken;
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Garnish with bacon and somewhat further parmesan if you’d like. And why wouldn’t you, we’re going all out anyway!😇
What and how you can serve these inexperienced beans
It’s meant as a aspect dish that’s somewhat bit fancy. One thing that may take a roast chicken and switch it right into a particular Sunday evening dinner. (Or do that one or this one and even this sluggish cooker one!).
A vegetable aspect that’s worthy of a spot at a vacation event – assume Christmas, Thanksgiving, Easter, and the whole lot in between.
Having mentioned that although, that is wealthy sufficient, fascinating sufficient and flavour loaded sufficient to be worthy of serving as a meat free foremost. Serve it over pasta, rice, cauliflower rice (for low carb), mash, cauliflower mash, quinoa or different starchy car of alternative. Or simply some bread for mopping. YUM. – Johnsat x
PS For individuals who famous the crossed out “meat free” – should you actually need/have to make it meat free: skip the bacon, use butter and proceed with recipe. Then end with a sprinkle of pangrattato (that’s fancy Italian converse for croutons) or retailer purchased crispy fried shallots (the Asian type) or, in a nod to good ole’ Inexperienced Bean Casserole, a scattering of sizzling crispy fried onions (home made or retailer purchased).
PPS UPDATE: Reader made a terrific suggestion – use it as a sauce over grilled or pan seared proteins, like pork chops or breast. Perfection!
Watch how you can make it
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 (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
1. Lower fat alternatives – evaporated milk or light cream. If sauce is too thin for your taste at the end, then dissolve 1 teaspoon cornflour/cornstarch in 2 tsp water and stir that in.
2. Bacon into cold pan – bacon fat renders out better (ie melts) if you start with a cold pan because the fat starts to melt as the skillet heats up. This means you don’t need any extra fat to cook the bacon. In contrast, if you use a preheated skillet, you will need a bit of fat so the bacon doesn’t stick when you first add it (bacon fat does get released, it just works better starting with cold pan).
3. Pan lid – pictured lid in video isn’t made for the skillet used. Just use any lid around the size of the skillet, doesn’t matter if some steam escapes. More suggestions: baking tray, foil.
4. Sauce thickness – it gets thicker once it cools a bit. I like the sauce to be syrupy so it doesn’t stick to the beans thickly which I find a bit too rich for my taste. But if you want the sauce to coat the beans thoroughly, just simmer the cream sauce for another 1 – 2 minutes. You can make it so thick that the beans are literally completely covered in the sauce.
5. Nutrition per serving, assuming 5 servings and no bacon fat is discarded. If you use turkey bacon and low fat cream, it reduces to 232 calories per serving.
Did You Make This Recipe?
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