recipetineats.com
Green Beans in Creamy Parmesan Sauce - with bacon!
Prep Time
13m
Cook Time
12m
Total Time
25m
This Green Beans in Creamy Parmesan Sauce recipe is an indulgent twist on a classic side dish! Tender green beans are smothered in a rich, creamy sauce made with bacon, garlic, chicken or vegetable stock, cream, and parmesan cheese. A touch of black pepper adds the perfect finishing touch.
Ingredients
Steps
Nutrition Facts
Ingredients
Servings:
4
Scale
Adjust the scaling factor for your recipe. This will modify ingredient quantities accordingly.
Steps
View steps on recipetineats.com or by saving the recipe to your
personal library.
Register for free to start
saving
recipes.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
-
Calories600kcal30%
-
Fat49g2%
-
Saturated Fat26g1%
-
Carbohydrates14g0%
-
Fiber4g0%
-
Sugar4g0%
-
Protein23g1%
-
Cholesterol165mg8%
-
Sodium450mg22%
Percent Daily Values are based on a 2,000 calorie diet.
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.
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.