Creamy Green Beans with Bacon
Perfectly crisp-tender garlicky green beans are smothered in a creamy parmesan sauce and topped with crispy bacon in this impressive yet simple side dish.
This creamy green beans with bacon recipe from Recipe Tin Eats was simple to make and a huge hit with my family, especially my daughter. What’s not to love about garlicy green beans tossed in a cheesy parmesan cream sauce with lots of crispy bacon bits on top? We all thought this easy green bean side dish recipe paired nicely with steak, garlic roasted tomatoes, and mini baked potatoes.
Creamy Green Beans with Bacon
Ingredients:
- 3 slices of bacon, chopped
- 1Â garlic clove, finely minced
- ½ lb green beans, trimmed, cut into 2-inch pieces
- ¼ cup chicken broth or vegetable broth
- ½ cup heavy cream
- ¼ cup parmesan, finely grated
- Sea salt and freshly cracked black pepper, to taste
How to Make Creamy Green Beans with Bacon
Place the bacon in a cold, large skillet, then turn the stove to medium-high heat.
Cook the bacon for 3-4 minutes until golden, then remove with a slotted spoon to a paper towel to drain.
Discard excess bacon fat, leaving behind 1 tablespoon. If short, add a little butter or olive oil.
Add the garlic and stir for 10 – 15 seconds until light golden.
Add the green beans and stir to coat in the garlicky bacon fat.
Add chicken broth, stir, bring to a simmer, then cover with a lid, and cook 3 minutes, stirring occasionally, until beans are crisp-tender, still bright green, and almost cooked to your liking (they will continue to cook in the creamy sauce).
Remove the lid and add the heavy cream, parmesan, sea salt, and freshly cracked black pepper to taste.
Stir, bringing to a simmer.
Lower the heat to medium-low and let it gently simmer for 2-3 minutes, until the cream thickens.
Taste and re-season if needed.
Transfer to a serving bowl, sprinkle with cooked bacon, and serve with extra Parmesan cheese.
Equipment
- Large Skillet with Lid
Ingredients
- 3 slices bacon chopped
- 1 garlic clove finely minced
- ½ lb green beans trimmed, cut into 2-inch pieces
- ¼ cup chicken broth or vegetable broth
- ½ cup heavy cream
- ¼ cup parmesan finely grated
- Sea salt and freshly cracked black pepper to taste
Instructions
- Place the bacon in a cold, large skillet, then turn the stove to medium-high heat.
- Cook the bacon for 3-4 minutes until golden, then remove with a slotted spoon to a paper towel to drain.
- Discard excess bacon fat, leaving behind 1 tablespoon. If short, add a little butter or olive oil.
- Add the garlic and stir for 10 - 15 seconds until light golden.
- Add the green beans and stir to coat in the garlicky bacon fat.
- Add chicken broth, stir, bring to a simmer, then cover with a lid, and cook 3 minutes, stirring occasionally, until beans are crisp-tender, still bright green, and almost cooked to your liking (they will continue to cook in the creamy sauce).
- Remove the lid and add the heavy cream, parmesan, sea salt, and freshly cracked black pepper to taste.
- Stir, bringing to a simmer.
- Lower the heat to medium-low and let it gently simmer for 2-3 minutes, until the cream thickens.
- Taste and re-season if needed.
- Transfer to a serving bowl, sprinkle with cooked bacon, and serve with extra Parmesan cheese.
These creamy green beans with bacon look so tasty and easy to make!