Creamy Green Beans

Are you any good at algebra?  If so do you want to do my homework for me?  I will make you cookies or comforting creamy green beans.  I will make you whatever you want, just please, please do my algebra for me. I am dying over here.  I am a cook, not a mathematician for heaven sakes.  Yes, I can easily convert a recipe for 6 into 46 but the rules of exponents, factoring polynomials and rational expression make my brain hurt.  So, I am taking orders for those who are willing to do my homework.

If you are like me and cannot wrap your brain around rational expressions and need to find comfort in food I recommend considering this dish.   I first prepared this while I was in Florida visiting family.  I made it as a side dish to some delicious and quickly consumed spare ribs.  After a long day in class and a desire to drown my sorrows in comfort food I pared these green beans with a rotisserie chicken from the supermarket.

Creamy Green Beans

Fresh green beans are one of my favorite vegetables.  I liked them sauteed, blanched, even battered and deep fried.  I thought a creamy style green bean was in order.

Start with 1 lb of green beans.  Give them a good wash.  Trim ends and cut into about 1 1/2 inch segments.

Creamy Green Beans

Fill a 5 qt pot with heavily salted water. I really mean heavily salted, you want enough salt that when you taste the water it taste like salt.  Heavely salting the water helps bring out the natural taste of the green beans.

Creamy Green Beans

Bring the water to a boil.  Once the water begins to boil, lower to a simmer and add green beans to the water.  Blanche the green beans for about 1 -2 minutes, or until the beans are bright green and softened but still crisp.

Using a slotted spoon transfer the beans to ice water; let sit until cool.

Creamy Green Beans

Transfer beans to a towel and let them drain; set aside.

Creamy Green Beans

Meanwhile back at the cutting board.

Take 4 strips of thick cut bacon and cut them in half lengthwise.

Creamy Green Beans

Dice the slices into little squares. Now your ready for bacon bits.

Creamy Green Beans

Heat a large skillet with raised sides over medium heat.  Add diced bacon to skillet, cook slowly to render the bacon fat and crisp the bacon.

Creamy Green Beans

Add minced onion and garlic, sauté until tender and translucent.

Creamy Green Beans

Add green beans to your skillet.

Creamy Green Beans

Let everyone to get to know each other and give them a stir.

Creamy Green Beans

Sprinkle flour over green beans.

Creamy Green Beans

Mix the flour into the green beans.  The combination of the flour and the rendered fat from the bacon creates a roux, which is essential to getting these beans nice and creamy.

Creamy Green Beans

Add chicken stock to your green beans in thirds.

Add a little and stir.  At first it will be really thick but don’t stress it will get thinner.

Creamy Green Beans

Add the remainder of the stock, if the beans are still too thick add more stock until you get your desired creaminess.

Season with salt and fresh cracked pepper to taste.

Creamy Green Beans

Yup these beans will probably go straight to your thighs and be restricted by your cardiologist but you only live once right?  Crisp fresh green beans in a crreamy rich ravey, how can you go wrong?

Creamy Green Beans

When I originally prepared this dish while in Florida, I used chopped ham instead of bacon and butter instead of rendered bacon fat.  They were both delicious but the theory that bacon makes everything better holds true in this case, however you can go either way.  If you want to go the butter route use 1/4 cup of butter.

Go forth and disappoint your cardiologist. Love ya more then butter!

Print Recipe

Creamy Green Beans

  • 1 lb fresh green beans, trimed and cut 1 1/2 inch
  • 4 slices thick cut bacon
  • 1/4 cup red onion, minced
  • 3 cloves garlic, minced
  • 1/4 cup flour
  • 1 – 1 1/2 cup of chicken broth, room tempurture
  • salt and pepper to taste

Fill a 5 qt pot with heavily salted water, enough salt that when you taste the water it taste like salt.

Bring the water to a boil. Once the water begins to boil, lower to a simmer and add green beans to the water. Cook for about 1 -2 minutes, or until the beans are bright green and softened but still crisp.

Using a slotted spoon transfer the beans to ice water; let sit until cool. Transfer beans to a towel and let them drain; set aside.

Take 4 strips of thick cut bacon and cut them in half lengthwise. Dice the slices into little squares.

Heat a large skillet with raised sides over medium heat. Add diced bacon to skillet, cook bacon slowly to render fat and crisp the bacon.

Add minced onion and garlic, sauté until tender and translucent. Add green beans to your skillet and stir.

Sprinkle flour over green beans and stir. The combination of the flour and the rendered fat from the bacon creates a roux, which is essential to getting these beans nice and creamy.

Add chicken stock to your green beans in thirds stirring each time. Add the remainder of the stock, if the beans are still too thick add more stock until you get your desired creaminess.

Season with salt and fresh cracked pepper to taste.

 

Comments

  1. says

    I made this recipe for Easter and not only was delicious, but it was a hit. I added a little extra bacon (cause you can’t go wrong with that), but it was still delicious!

  2. Lindsay says

    I want to make this for a large group this weekend. How many times should I double the recipe? I think I want to fill a large 9×13 pan. Thanks!

  3. Marisol says

    YESSSS!!!! Over the weekend I did your guava sauce ribs (used pork baby ribs) and your creamy greens (used ham)……They were a MEGA HIT…my family really enjoyed them…Thank you so much for all your wonderful recipes. :)

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