Creamy Bacon Beans (Print Version)
# Ingredients:
01 -
1 tsp chicken bouillon powder.
02 -
1.5 pounds of fresh green beans, rinsed, ends trimmed, and cut.
03 -
1 yellow onion, finely chopped.
04 -
10 slices of bacon, diced.
05 -
5 cloves garlic, finely minced.
06 -
8 oz baby bella mushrooms, minced.
07 -
1/3 cup regular flour.
08 -
1/2 cup chicken stock.
09 -
2 cups thick heavy cream.
10 -
2 oz shredded parmesan cheese.
11 -
6 oz crunchy French-style fried onions.
12 -
1 tsp garlic powder.
13 -
1 tsp onion powder.
14 -
1 tsp of salt.
15 -
1 tsp black pepper.
16 -
A small dash of nutmeg.
# Instructions:
01 -
Boil water with the bouillon powder. Add green beans and cook for 5 minutes—just until bright and slightly tender. Toss them in ice water right after.
02 -
Fry bacon bits in a pan until crispy and golden. Scoop them out but leave the grease behind in the pan.
03 -
In the leftover bacon fat, cook onions, garlic, and mushrooms. Stir them around for about 7-8 minutes till soft.
04 -
Sprinkle in the flour and cook it for a few minutes. Slowly pour in the broth and cream while whisking until it thickens. Toss in parmesan, nutmeg, and the rest of the seasonings.
05 -
Combine the green beans, bacon, and sauce. Spread in a baking dish. Bake for 25 minutes at 350°F. Sprinkle with fried onions and bake for another 5 minutes.
# Notes:
01 -
You can make it 2 days in advance and stash it in the fridge.
02 -
It keeps fine in the freezer for a couple of months.
03 -
Reheat leftovers easily in the microwave.