This dish is rich and creamy and makes a comforting meal during the colder seasons of the year. It’s perfect on its own with crusty bread or as a side dish to grilled chicken or fish.
1lb green beans
2 oz chopped smoked bacon
For the White Sauce:
1 oz butter
1 tablespoons corn flour
Half pint milk
2 tablespoons cream
Top and tail the beans and clean if necessary. Set a pan of lightly salted water to boil. Add the beans to the boiling water and cook until just tender. Drain and place to one side.
In the meantime, make the white sauce. Melt the butter in a pan and then gradually stir in the flour until you have a smooth roué.
Gently cook the roué for a couple of minutes ensuring it does not brown. Then, gradually add the milk. To ensure there are no lumps, add the milk a little at a time, stirring continuously until the sauce thickens. (Tip: if you do get lumps, you can work the sauce through a sieve after it is cooked to remove them.)
Gently cook the sauce for 15 minutes to ensure that flour is cooked through.
Just before the sauce is ready, fry off the bacon until crisp and well cooked. Drain. Remove the sauce from the heat and stir in the bacon before adding the cream to the bacony sauce.
Finally, retrieve the beans and add them to the mixture. Return to the heat to warm them through for five minutes before serving topped with a sprinkling of the fresh parsley.
As mentioned, this is great on with bread or as a side dish. But why not also try the following?
Try adding a little grated parmesan to the sauce before serving. Or sprinkle on the top with breadcrumbs and grill to create a bacon and bean gratin.