Ingredients:
2 pounds fresh green beans, ends cut off
4 slices bacon, cut into ¼“ pieces
3 cloves garlic, minced
1 small onion, chopped
4 tablespoons butter
4 tablespoons all-purpose flour
2½ cups whole milk, plus extra for thinning (if necessary)
½ cup half-and-half
1½ teaspoon salt, more to taste
Ground black pepper, to taste
½ teaspoon cayenne pepper, or to taste
1 cup sharp Cheddar cheese, grated
1 small red bell pepper, minced or a couple jars (4 ounces) diced pimentos, drained
5 – 7 ounces French-fried onions (French’s or other brand, or make your own)
Preparation:
Preheat oven to 350° F.
Cut green beans in half (I use kitchen sheers). Blanch them in lightly salted, boiling water for about 3 minutes, then remove them and immediately plunge them into ice cold water to stop the cooking process.
Drain beans once they’re cool and set aside.
Add bacon to a large skillet over medium heat. Cook bacon for 2 minutes, then add onion, bell pepper/pimentos and garlic; continue cooking until bacon is done and onions are golden brown.
Remove from pan and set aside. Reserve about ½ of the bacon grease in pan.
Melt butter over medium heat in the pan. Sprinkle flour into the pan and whisk immediately to evenly mix it into the butter.
Cook for a minute or two, then pour in milk and half and half. Continue cooking at a lively simmer, whisking constantly, while sauce thickens, about 2 minutes. Add salt, pepper, and cayenne then add the grated cheddar. Turn off heat. Stir while cheese melts.
Add bacon/onion mixture (here’s where I like to add in about a quarter of the French-fried onions into the whole mix). Stir to combine. Pour in green beans and stir gently to combine.
Pour into a baking dish and top with French-fried onions. Bake for 30 minutes or until sauce is bubbly and French-fried onions are golden.
