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Ingredients:

• 450g Bauer cut green beans
• 200g raw smoked bacon
• 1/2 cup broth
• 1 cup heavy cream (30% fat)
• 1/2 cup grated Parmesan cheese
• 1/2 tablespoon potato starch
• Parsley
• Black pepper

Recipe:

Cut the bacon into pieces and place it in a cold pan, then turn on the stove to low heat, allowing the fat to render slowly without burning the bacon. Fry until golden, then remove it with a slotted spoon. In the same pan, using the rendered bacon fat, add the chopped garlic and fry for about 10–15 seconds until it turns lightly golden. Next, add the Bauer green beans and stir well, ensuring they are evenly coated with the bacon fat and garlic. Pour in the broth, stir, and bring to a boil. Let it cook, stirring occasionally, until the beans are tender and some of the liquid has evaporated. Once the broth has reduced, add the heavy cream, Parmesan cheese, and black pepper. Stir everything together and bring it back to a boil, then lower the heat to medium-low and let it simmer for about two minutes until the sauce thickens slightly. If you prefer a thicker consistency, mix half a tablespoon of potato starch with a little water and add it to the sauce, stirring well. Finally, add freshly chopped parsley and combine everything thoroughly. Serve the green beans on a plate, topped with the crispy bacon and an extra sprinkle of grated Parmesan. Enjoy your meal! 😊