Ingredients

The following ingredients have 5 Servings
  • 150g/ 5oz bacon (, chopped (use streaky, not lean))
  • 2 garlic cloves (, finely minced)
  • 500g/1lb green beans (, trimmed, cut into ~5cm / 2" pieces)
  • 1/2 cup chicken or vegetable stock / broth (, low sodium)
  • 1 cup cream (, heavy/thickened (Note 1))
  • 1/2 cup parmesan (, finely grated (best to grate your own))
  • Black pepper (, freshly ground)

Instruction

  • Place bacon in cold skillet, then turn the stove on high. (Note 2)
  • Cook bacon for 2 to 3 minutes until golden, then remove with a slotted spoon.
  • Discard excess bacon fat, leaving behind 1 1/2 tablespoons (or so). If you're short, add a dab of butter (or olive oil).
  • Add garlic and stir for 10 - 15 seconds until light golden.
  • Add green beans and stir to coat in garlicky bacon fat.
  • Add chicken stock, stir, bring to simmer then cover with lid. (Note 3) Cook 3 minutes, stirring every now and then so it cooks evenly, until beans are tender-crisp, still bright green and almost cooked to your liking (it will cook more). There should be some liquid left (if not, that's ok too)
  • Add cream, parmesan and pepper. Stir, bring to simmer then lower heat to medium low and let it gently simmer for 2 minutes until the cream reduces and becomes thicker. If you want it to stick to the beans thickly when warm, then reduce the sauce for another 1 minute until the sauce is quite thick. (Note 4)
  • Taste and add salt if needed (I don't find it needs more).
  • Transfer to serving bowl, sprinkle with cooked bacon and extra parmesan if you like.