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.
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.
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.
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.
Transfer beans to a towel and let them drain; set aside.
Meanwhile back at the cutting board.
Take 4 strips of thick cut bacon and cut them in half lengthwise.
Dice the slices into little squares. Now your ready for bacon bits.
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.
Add minced onion and garlic, sauté until tender and translucent.
Add green beans to your skillet.
Let everyone to get to know each other and give them a stir.
Sprinkle flour over 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.
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.
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.
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?
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!
- 1 lb fresh green beans, trimmed 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 temperature
- salt and pepper to taste