Categories: Sides
Ingredients
- 2 lbs fresh green beans, ends cut off
- 4 slices bacon, cut into 1/4-inch pieces
- 1/2 large onion, chopped
- 3 garlic cloves, minced
- 4 tbsp butter
- 4 tbsp flour
- 2 1/2 cups milk
- 1/2 cup half-and-half
- 1 1/2 tsp salt
- Freshly ground pepper to taste
- 1/8 tsp cayenne pepper
- 1 cup grated sharp Cheddar
- 4 oz jar sliced pimentos, drained
- Extra milk, for thinning
- 1 cup panko bread crumbs
Directions
-
Preheat oven to 350.
-
Cut the green beans in half or thirds. Blanch the green beans: drop them into lightly salted boiling water and cook for 3-4 minutes, until they’re cooked through but still maintain a bit of snap.
-
Remove them from the boiling water with a slotted spoon and immediately plunge them into a bowl of ice cold water to stop the cooking process. Drain the cooled beans and set aside.
-
Add the bacon pieces to a skillet over medium heat. Cook the bacon for 2 minutes, then add the onion and garlic and continue cooking for 3-5 minutes, or until the bacon is cooked (but not crisp) and the onion is golden brown. Remove from the heat and set aside.
-
In a separate skillet or saucepan, melt the butter over medium heat. Sprinkle the flour into the pan and whisk immediately to mix it evenly into the butter. Cook for a minute or two, then pour in the milk and half-and-half. Continue cooking, whisking constantly, while the sauce thickens, about 2 minutes.
-
Add the salt, pepper, cayenne, and grated Cheddar. Stir while the cheese melts. Turn off the heat.
-
Add the pimentos and the bacon/onion mixture. Stir to combine.
-
Place the green beans in a baking dish and pour the mixture on top. Stir gently to combine. Top with the panko bread crumbs.
-
Bake for 30 minutes, or until the sauce is bubbly and the panko is golden.