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.
- 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
- 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.
Tried this recipe?Let us know how it was!