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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:
Scale
0.25
0.5
1
2
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5
6
Steps
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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.