Green Bean Bundles

Yup, this is another recipe by the wildly talented Melissa Brannan, who used to be one of the test cooks in the Williams Sonoma test kitchen. A recipe that her mother always made, we agree that these green beans belong on a holiday table every single year. Look for thick bacon from the butcher’s counter or packaged as “thick-cut.” And I prefer the thin green beans for this, so commonly called “Haricots Verts.”

Also, you can prep this entire recipe 6 hours in advance, then refrigerate the bundles on the baking sheet until it’s ready to go into the oven, or onto your grill.

5 from 1 vote

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Prep Time 20

Cook Time 25

Ingredients

8 thick bacon slices
6 tbsp Unsalted butter, melted
1 tsp Kosher Salt
1 tsp Fennel seeds, optional
3/4 tsp Garlic Powder (NOT garlic salt)
1/2 tsp freshly ground black pepper
1 1/2 lb green beans, trimmed and blanched for 2 minutes
1/4 cup firmly packed brown sugar

Instructions

Preheat an oven to 350 degrees F. Line a baking sheet with parchment paper.
In a large nonstick fry pan, cook the bacon over medium heat until it begins to brown around the edges but is still underdone and pliable, about 4-5 minutes. (It needs to be soft enough to be able to wrap around the green beans.)
Transfer to a paper-towel lined plate to cool, then slice each piece of bacon in half crosswise.
In a small bowl, whisk together the melted butter, salt, fennel seeds, garlic powder, and black pepper.
Divide the green beans into 16 equal portions. Gather each portion and wrap a piece of bacon around the center to create a bundle, then place on the baking sheet with the bacon ends underneath. (If desired, you can place a toothpick through the bacon to hold it in place.)
Brush the butter mixture evenly over the bundles, then sprinkle with the brown sugar.
Roast until the bacon is cooked through and browned, 20 to 25 minutes. Let stand for 3 to 5 minutes. Transfer the green bean bundles to a serving plate and serve immediately.