This is one of the favourite side dishes served at Tangleby.
Ingredients
For the green beans with creamy parmesan sauce and bacon
- 500g green beans – trimmed
- 1 teaspoon cooking oil
- 3–4 rashers bacon – chopped
- 2 cloves garlic – crushed
- ½ cup vegetable or chicken stock
- 1 cup cream
- ½ cup grated parmesan
- Ground black pepper, to taste
Method
For the green beans with creamy parmesan sauce and bacon
- Cut the beans into 4–5cm pieces.
- Heat the oil in a pan over a medium-high heat and fry the bacon until golden brown. Transfer to a plate and set aside.
- Add the garlic to the same pan and stir for 15 seconds.
- Add the beans and stir well to coat in the garlicky bacon fat.
- Add the stock and bring to a simmer. Cover and cook for 3 minutes, stirring every now and then so the beans cook evenly.
- Add the cream, parmesan and a good grind of pepper.
- Simmer gently, uncovered, for 2–3 minutes until the cream reduces and becomes thicker.
- Serve topped with the bacon.