In this post you’ll learn to make Tangy Green Bean Bundles.
Green bean bundles wrapped in bacon and finished with a tangy sauce are an easy and elegant side dish recipe. A vegetable dish easy enough for weeknight meals and fancy enough for company and holiday gatherings.
Picture it….you’re in the produce department and you see some lady counting green beans to purchase. Sounds crazy? That was me!
I do seriously count out the exact amount of green beans that I need for this recipe. Why not? I did have someone staring me down though and could feel their energy wishing I would hurry up and move along.
I know you’ve likely seen green bean bundles before but I think what makes this recipe especially delicious is the simple sauce that you drizzle over each bundle when serving. It truly adds a special touch.
I think the green beans bundles are just so pretty too and I am proud as a peacock displaying all of those glorious feathers to serve it to my family and guests.
Bacon Green Bean Bundles
If you’re following a restrictive diet plan, this recipe is also Paleo, Keto, Whole 30 and Low Carb compliant.
How do I make green bean bundles? To make the green bean bundles you’ll need fresh green beans, partially cooked bacon, a pot of well seasoned water (with kosher salt) to blanch those green beans, and some tooth picks.
Super easy so far, right? Yes!
How do I make a tangy sauce for green bean bundles? Add some bacon grease, cider vinegar, tarragon vinegar, salt, cracked black pepper, paprika, fresh chopped parsley, and grated onion with the juice to a measuring cup and heat in the microwave.
Then, drizzle some of your fancy but super easy sauce over each of the green bean bundles.
If you can’t find the tarragon vinegar, don’t panic. Just use the same amount of white vinegar and add a splash of soy sauce to give it a kick instead.
Tarragon vinegar is wonderful for making dressing and sauces so if you can find it, it is great to have on hand.
Glazed Green Bean Bundles
Green Bean Bundles
- 64 Fresh Green Beans
- 8 Slices of Bacon, partially cooked
- 8 Tooth Picks
- 10 c Water
- 1.5 tsp Kosher Salt
- 3 tbs Bacon Grease
- 2 tbs Apple Cider Vinegar
- 2 tbs Tarragon Vinegar
- 1 tsp Salt
- Cracked Black Pepper, to taste
- 1/2 tsp Paprika
- 1 tbs Freshly Chopped Parsley
- 2 tsp Grated Onion with the Juice
Preheat your oven to 400°F (204°C).
Line a baking sheet with foil and place bacon on the baking sheet then partially cook 18-20 minutes, so that it is still pliable for wrapping but beginning to crisp.
While the bacon cooks, bring 10 cups of water to a boil in a large pot covered with a lid.
Snap the stem end from the green beans.
Once the water is boiling, add the kosher salt then the green beans. Blanch for 10 minutes then remove the green beans to cool.
Next, transfer the partially cooked bacon to a platter lined with paper towels.
Reserve the bacon grease to use later and discard the foil from the baking sheet.
Line the pan once more with foil.
Gather 8 green beans together for each bundle and wrap with the bacon then secure with a tooth pick.
Place the bundles on the baking sheet.
Bake the green bean bundles 10 to 15 minutes until the bacon is crisp as desired.
Add the ingredients for the sauce to a small microwave measuring cup or bowl, mix to combine. Cover with a paper towel to prevent splatters and microwave on high for 2 minutes.
Drizzle a teaspoon of the sauce mixture over each green bean bundle, remove the tooth picks and serve.
If you cannot find tarragon vinegar, just use white vinegar instead.
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Amount Per Serving: Calories: 367 Total Fat: 11g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 16mg Sodium: 907mg Carbohydrates: 61g Fiber: 22g Sugar: 30g Protein: 19g
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