Company Green Beans

The are yummy green beans along side any spe­cial entree. They have a tiny bit of tang from the cider vine­gar, and the bacon fla­vor goes really well with the whole dish. I serve them as pic­tured below for pre­sen­ta­tion, but you can just mix the sauce and beans together if you like. The sauce could be made ahead and re-warmed, thin­ning down slightly with addi­tional half & half.

Company Green Beans

Com­pany Green Beans

Yield: serves 6


  • 1 1/2 pounds fresh green beans
  • 6 slices thick cut bacon–diced and fried until crisp, then place on a paper towel to drain, reserv­ing the bacon drip­pings for the roux
  • 1 small onion, chopped
  • 2 table­spoons all-purpose flour
  • 4 tea­spoons cider vinegar
  • 2/3 cup cream
  • 3/4 cup half & half
  • 1/4 tea­spoon kosher salt
  • 1/2 tea­spoon fresh thyme–chopped


  1. Using two table­spoon of bacon drip­pings, sauté the onion until clear. Add the flour and stir to make the roux. Add the vine­gar, cream, and half & half. Cook until thick­ened. Add addi­tional half & half if needed to reach desired con­sis­tency. Add thyme and crum­bled bacon, sav­ing some for gar­nish if desired.
  2. Cook the beans in boil­ing, lightly salted water until desired done­ness. Drain well and add the beans into the sauce, or plate the beans and top with the sauce for a nicer pre­sen­ta­tion, gar­nish­ing with some of the bacon and thyme.

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  1. This looks deli­cious! I have to say I love how vibrant your green beans are in your pic­ture — they look per­fectly cooked. And the sauce looks very yummy :)

    • Thank you for the com­pli­ment! I cooked the beans until they were done, but still had a lit­tle bite to them, (which is how I like to eat them.…) then shocked them in ice water. They keep more of their bright color that way. They weren’t hot in the photo, but I usu­ally serve these beans tossed with the sauce, which re-heats them to the right temperature.

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