Is Parmesan cheese good on green beans?

Yes, it’s a classic combo. Parmesan adds bold, nutty flavor and helps thicken the creamy sauce beautifully.

Can you put green beans in pasta sauce?

Absolutely. Just blanch them first so they stay tender-crisp. They add a nice crunch to creamy or tomato-based sauces.

Simmer it a bit longer, or add a touch more parmesan. For a lighter version, use a cornstarch slurry (1 tsp cornstarch + 2 tsp water).

A creamy, comforting Thanksgiving side featuring crisp green beans in a garlic-parmesan sauce with crispy bacon bits.

Scale

150g / 5oz streaky bacon, chopped

2 garlic cloves, finely minced

500g / 1lb green beans, trimmed and cut into 2-inch pieces

1/2 cup low-sodium chicken or vegetable broth

1 cup heavy/thickened cream

1/2 cup finely grated parmesan

Freshly ground black pepper to taste

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1. Place chopped bacon in a cold skillet. Turn heat to high and cook for 2–3 minutes until golden and crispy. Remove with a slotted spoon.

2. Discard excess fat, leaving about 1½ tbsp in the skillet. Add butter if needed.

3. Add minced garlic. Sauté for 10–15 seconds until fragrant and lightly golden.

4. Add green beans. Stir to coat in garlic-bacon fat.

5. Pour in broth. Stir, cover, and simmer for 3 minutes or until beans are tender-crisp.

6. Add cream, parmesan, and pepper. Simmer uncovered for 2 minutes to thicken.

7. Simmer 1–2 minutes more if a thicker sauce is desired.

8. Taste and adjust seasoning. Transfer to a serving dish and top with reserved bacon and extra parmesan if desired.

Start bacon in a cold pan for best fat rendering.

The sauce thickens as it cools—don’t overcook.

Make it vegetarian by omitting bacon and using butter or crispy shallots as topping.

Lighten it up with evaporated milk or light cream + cornstarch slurry.

Make-ahead tip: Cook bacon and green beans earlier in the day. Assemble sauce just before serving.