Creamy Bacon Beans (Print Version)
# Ingredients:
01 -
A cup of heavy cream.
02 -
Freshly cracked black pepper.
03 -
Half a cup of finely shredded parmesan cheese.
04 -
Half a cup of low-sodium vegetable or chicken broth.
05 -
About 500g (1lb) of green beans, cut into 2-inch pieces and ends trimmed.
06 -
Two garlic cloves, minced finely.
07 -
150g (5oz) of streaky bacon, chopped into bits.
# Instructions:
01 -
Place the bacon into a cold pan. Turn up the heat to high, letting it cook for 2-3 minutes until crispy and golden. Use a slotted spoon to take it out.
02 -
Keep 1.5 tablespoons of the bacon grease in the pan and toss out the extra.
03 -
In the same pan, cook the garlic for 10-15 seconds until it’s lightly golden.
04 -
Pour the trimmed green beans into the pan. Mix them around in the drippings to coat.
05 -
Pour in the broth, cover the pan, and let it cook for 3 minutes. Beans should be tender but still vibrant green when done.
06 -
Add the parmesan, heavy cream, and black pepper to the beans. Stir and gently cook for about 2 minutes, allowing the mixture to thicken.
07 -
Check if it needs more salt, then spoon the mixture into a serving bowl. Scatter the cooked bacon over the top before serving.
# Notes:
01 -
Evaporated milk or light cream works as a substitute for heavy cream.
02 -
Starting bacon in a cold pan pulls out more fat as it cooks.
03 -
The sauce will get even thicker as it cools.
04 -
Serve with pasta or rice if you'd like to make it a hearty main dish.
05 -
Simmer for an extra 1-2 minutes if you want a thicker sauce.