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I created this rich green bean dish when I wanted something special for our Sunday dinners. It's become my go-to when basic steamed vegetables won't do. The creamy sauce and deep flavors make it perfect for holidays or when you're craving something indulgent.
Not Your Everyday Green Beans
This isn't your typical light veggie side. It's rich creamy and absolutely decadent. When you want to make dinner feel extra special this is the dish that'll have everyone asking for seconds.
What You'll Need
- Fresh Green Beans: Pick bright crisp beans they'll soak up all the flavors beautifully
- Bacon: The drippings are liquid gold and those crispy bits add the perfect crunch
- Garlic: Fresh cloves make all the difference here
- Stock: Use chicken or veggie whatever you have on hand
- Cream: This makes everything silky and luxurious
- Parmesan: Fresh grated please it makes the sauce extra velvety
Let's Cook
- Prep Your Beans
- Trim the ends and cut them how you like
- Get That Bacon Going
- Cook it until crispy save those precious drippings
- Layer the Flavors
- Cook your garlic in the bacon fat then toss in those fresh beans
- Add Some Steam
- Pour in your stock cover and let everything get tender
- Make it Creamy
- Stir in cream and parmesan watch it get thick and glossy
- Final Touch
- Sprinkle with that crispy bacon and extra cheese
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Serving Ideas
I love serving these beans alongside roasted chicken for Sunday dinner. They're rich enough to shine at holiday feasts or turn them into a meal with pasta or cauliflower mash. Trust me everyone will want the recipe.
Frequently Asked Questions
- → Why start cooking bacon in a cold pan?
Starting bacon in a cold pan helps the fat render out better as it heats up slowly. This gives you more bacon fat to cook with and crispier bacon bits.
- → Can I make this ahead of time?
You can prep the beans and cook the bacon ahead. When ready to serve, make the sauce fresh and combine everything. The sauce might thicken when reheated.
- → How do I know when the green beans are done?
They should be tender-crisp and bright green. You should be able to bite through easily but still feel some snap. They'll keep cooking a bit in the sauce.
- → Can I use frozen green beans?
Fresh beans work best, but frozen will do. Thaw them first and pat dry. They might need less cooking time since they're partially cooked.
- → What can I substitute for heavy cream?
Light cream or evaporated milk work well. If the sauce is too thin, mix a teaspoon of cornstarch with water and stir it in to thicken.