- 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 and bring 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.
Blanch beans and let sit until cool.
Take bacon and dice into tiny squares.
Add bacon to a pan and cook over medium heat.
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.
Stay hungry my friend!