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

1. Preheat oven to 350.

2. 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.

3. 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.

4. 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.

5. 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.

6. Add the salt, pepper, cayenne, and grated Cheddar. Stir while the cheese melts. Turn off the heat.

7. Add the pimentos and the bacon/onion mixture. Stir to combine.

8. Place the green beans in a baking dish and pour the mixture on top. Stir gently to combine. Top with the panko bread crumbs.

9. Bake for 30 minutes, or until the sauce is bubbly and the panko is golden.

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