Creamy Green Beans
Fill a 5 qt pot with heavily salted water, enough salt that when you taste the water it taste like salt.
Bring the water to a boil. Once the water begins to boil, lower to a simmer and add green beans to the water. Cook for about 1 -2 minutes, or until the beans are bright green and softened but still crisp.
Using a slotted spoon transfer the beans to ice water; let sit until cool. Transfer beans to a towel and let them drain; set aside.
Take 4 strips of thick cut bacon and cut them in half lengthwise. Dice the slices into little squares.
Heat a large skillet with raised sides over medium heat. Add diced bacon to skillet, cook bacon slowly to render fat and crisp the bacon.
Add minced onion and garlic, sauté until tender and translucent. Add green beans to your skillet and stir.
Sprinkle flour over green beans and stir. The combination of the flour and the rendered fat from the bacon creates a roux, which is essential to getting these beans nice and creamy.
Add chicken stock to your green beans in thirds stirring each time. Add the remainder of the stock, if the beans are still too thick add more stock until you get your desired creaminess.
Season with salt and fresh cracked pepper to taste.
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