Bacon-Wrapped Green Bean Bundles

CATEGORIES: Kate, Oven Baked, Vegetables

I love fresh green beans–they may just be my favorite of all summer garden treats. To me, they taste like the very end of summer with a little hint of fall and instantly bring back memories of snapping the ends off and eating insanely ridiculous amounts of pressure-cooked, garden-fresh beans with butter, salt, and pepper.

A little while back, one of our readers commented on the Caramelized Green Beans and said that her husband just didn’t think that bacon and green beans belong together. And I was shocked. Because while I’ve eaten (and thoroughly enjoyed) green beans that weren’t paired with bacon, I certainly like green beans better with bacon–I mean, really, what’s NOT better with bacon, right?
This recipe is no exception. This is another elegant-yet-easy side dish that’s easy to make ahead of time. It’s a great way to use up those green beans in your garden (or the ones you found on sale, as is the case for me! We all know about my less-than-stellar gardening skills…)
Green Bean Bundles
1 lb. green beans with the ends snapped off (buy or pick about 1 1/2 pounds so you’ll have 1 lb. after the beans’ ends have been snapped)
8 slices lean, regularly sliced bacon
3 Tbsp. real butter (no substitutions!)
1 Tbsp. rice vinegar
1 Tbsp. white sugar
1 Tbsp. minced red onion
1 clove minced garlic
1/4 tsp. Kosher salt

Bring a large pot of lightly salted water to a boil.

If you’re using fresh green beans, wash and snap the ends off. Discard any sickly looking, overly skinny, limp, or yucky-looking beans. Super-scientific, right?

When the water is boiling, briefly boil (blanch) the beans for 2-3 minutes or until you start hearing a popping noise and the beans have turned bright green. Quickly drain and rinse in cold water until the beans have cooled.

If you’re planning on completing the beans immediately, preheat the oven to 400 degrees F.

On a cookie sheet, divide the green beans evenly into 8 piles.

Carefully bundle each pile of beans with one slice of bacon and return to the baking sheet.

This step can be done up to a day ahead of time.When the oven is ready, place the pan in the oven and bake for 10-15 minutes or until the bacon is crisp and sizzling. While the bundles are in the oven, melt the butter over medium-high heat in a small saucepan. When the butter is bubbly, add in the onions and garlic and saute for 2-3 minutes or until the onions are softened and fragrant. Reduce heat to low and add in vinegar, sugar, and salt. Remove from heat and set aside.

When ready to serve, place bean bundles on a serving platter


and drizzle with sauce. Serve immediately.

Seriously, guys, my mouth is watering just thinking about that sweet and sour garlicky butter sauce…

These are perfectly paired with most meats particularly Asian- or American steakhouse-style meals.


  1. While I am normally not a bacon lover, pregnancy seems to have changed that aspect of my pallet. So yeah, these look divine!

  2. My green beans are just starting to grow so in a week or two these are on the menu. And as my Bro. in law would say," everything tastes better with bacon."

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