Recipe: Creamed Green Beans with Bacon
From Chef Walter Staib
Chef Staid of City Tavern Restaurant brings you an ultimate side dish for your Thanksgiving feast. Bonus, another great recipe that calls for local ingredients from Dietz & Watson.
Serves 8
3 pounds fresh tender green beans, such as haricots verts
1 pound Dietz & Watson Bacon
1 cup mushrooms, sliced
2 tablespoons unsalted butter
2 medium onions, finely chopped
2 garlic cloves, chopped
1 cup Béchamel Sauce, found here
1/2 cup heavy cream
1/8 teaspoon cayenne pepper
Salt and freshly ground white pepper
Fresh parsley, chopped, for garnish
In a large pan over low heat, slowly cook the bacon until it is crisp, but not overcooked. Remove bacon from pan and reserve drippings.
Bring a large saucepan of lightly salted water to a boil over high heat. Add the green beans and cook for 5 to 8 minutes, until crisp-tender. Drain and reserve.
Melt the butter in a medium-size saucepan over medium heat. Add the bacon drippings, add the onions, garlic and mushrooms and sauté for 3 minutes, until translucent.
Slowly stir in the Béchamel Sauce, cream and cayenne pepper. Gently stir in the green beans and cook for about 3 minutes, until they turn bright green.
Season with salt and pepper to taste. Transfer to serving bowl. Break the bacon into large pieces and sprinkle on top and garnish with the chopped parsley. Serve immediately.
Recipe courtesy of CBSPhilly
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