Description
Bright-green beans get a smoky bacon and garlic sauté, then bathe in gooey cream cheese and melty cheddar. Each forkful balances crisp-tender veggies with rich, creamy flavors for a show-stopping side.
Ingredients
- 1 pound fresh green beans trimmed
- 6 slices bacon
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 tablespoon olive oil
- 4 ounces cream cheese softened
- 1/2 cup shredded cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat a large skillet over medium heat and add the bacon. Cook until crisp, then remove the bacon and set it aside on a paper towel-lined plate.
- Pour off excess bacon fat, leaving about 1 tablespoon in the skillet, then add the olive oil.
- Add the onion and garlic to the skillet and sauté for 2 to 3 minutes until translucent and fragrant.
- Stir in the green beans, salt, and pepper, and cook for 5 to 7 minutes until the beans are tender but still crisp.
- Lower the heat and add the cream cheese, stirring until it melts and coats the beans evenly.
- Crumble the cooked bacon over the beans and sprinkle the cheddar cheese on top. Cover the skillet for 2 minutes or until the cheese melts.
- Remove from heat and serve immediately.
Notes
- For extra heat, add a pinch of red pepper flakes when sautéing the garlic.
- Substitute crumbled pancetta or ham for bacon if desired.
- Best served fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently over low heat to prevent the cream cheese from separating.