An impressive side dish that will please even the vegetable avoiders, these Green Bean and Bacon Bundles are both elegant and delicious!
Make these green bean bundles ahead of time and just pop them into the oven before dinner. You will look like a seasoned host or hostess!
Green Bean and Bacon Bundles
Fresh green beans are one of the blessings of summer. A few of my favorite tried and true green bean recipes are these Asian Green Beans from my mom’s recipe box, Haricots Verts with Grape Tomatoes, and Garlic Parmesan Roasted Green Beans. Sometimes it’s nice to make them fancy, even on a weeknight. Bundling a few green beans in bacon, drizzling with a jazzed up garlic butter sauce, and baking makes an elegant presentation, not to mention a delicious little package.
According to the hubby, I hit a home run with these bacon wrapped beauties. Not something I’d typically make on a week night, but I had extra bacon in the fridge and fresh green beans from our nearby produce stand. Bill ate one bundle before dinner, and then another and another. This green bean and bacon bundles recipe will be moved to the stack of tried and true, and I’m certain I’ll get requests for another go round of these winners.
Tips for Making Green Bean Bundles
These green bean and bacon bundles can be served for a special weeknight dinner or for dinner guests! Versatile, impressive and delicious!
- I often precook the beans and bacon so the beans keep their green color and to shorten the time in the oven. When I have a busy day, I do a lot of prep work in the morning, so dinner comes together quickly.
- For this recipe, you can prepare the beans and bacon while sipping on your breakfast coffee. I place a few paper towels on a microwave-safe plate, arrange the bacon in a single layer, top with more paper towels and zap till some of the fat is rendered and it is partially cooked.
- The beans can be precooked for about 3-5 minutes, drained and placed in ice water. This makes for simple assembly during the busy dinner hour and shortens the time in the oven.
- Using thin green beans or haricots verts work best. You can often find whole thin green beans in the frozen food section of your grocery store, just defrost before assembling. Cooking time will vary depending on both the thickness of your beans and your bacon.
Note: Photos and text updated 2018.
Back to the Table
This post is another in the series from the Back to the Table Campaign from American Family Insurance. AmFam has partnered with some of my blogger friends to encourage families to spend time together around the family dinner table.
Check out what other AmFam recipes will be shared this week:
Monday – Curious Cuisiniere – Oriental Burritos
Tuesday – Cindy’s Recipes and Writings – Cinnamony Sweet Potato Muffins
Thursday – girlichef – Crunchy Ramen Salad – 2 Ways
Friday – No One Likes Crumbley Cookies – Hawaiian Sweet RollsPrint
Green Bean and Bacon Bundles
An easy, elegant side dish that’s impressive enough to serve company.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Side Dish, Vegetables
- Method: Baking
- Cuisine: American
- 1/2– 3/4 pound haricots verts or thin green beans (may cook first for about 3–4 minutes, then cool in ice water)
- Bacon, 1/2 slice for every 5 green beans (may par-cook)
- 4 tablespoons butter, melted
- 2 teaspoons brown sugar
- 1/4 teaspoon garlic salt
- A pinch of freshly ground black pepper
- Grated Parmesan cheese
- Preheat oven to 350º.
- Clean and snip the ends of the green beans. Bundle beans in bunches of 5-7 and wrap with 1/2 of a bacon slice. Skewer with a toothpick if desired. Place on a baking sheet.
- Mix together melted butter, brown sugar, garlic salt and black pepper. Drizzle over each bundle, and then sprinkle a little Parmesan on each bundle as well.
- Bake for 30 minutes. Then broil for a minute or two to brown if desired.
Note: if you precooked the beans and bacon, you may want to decrease the cooking time to 15-20 minutes.
Disclosure: This post is sponsored by American Family Insurance. All opinions are my own.