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Green Bean Bundles

Green bean bundles with bacon are baked at 400F until the bacon turns crisp and the brown sugar garlic butter glaze bubbles. Bright, tender-crisp green beans are blanched, bundled, then glazed for a sweet-salty finish.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Green beans and bacon
  • 1.5 lb fresh green beans Trimmed
  • 8 bacon slices Halved crosswise
Brown sugar garlic butter glaze
  • 0.25 cup butter Melted
  • 0.33 cup brown sugar
  • 2 garlic Minced
  • 1 tbsp soy sauce
  • 0.25 tsp black pepper

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Blanch and preheat
  1. Preheat oven to 400F. Blanch the trimmed green beans in boiling water for 3 minutes.
  2. Plunge the green beans into ice water after blanching, then drain well. This locks in bright green color and tender-crisp texture.
Assemble the bundles
  1. Gather 8-10 green beans into a bundle and wrap with a half slice of bacon, keeping the seam-side down in a baking dish. Repeat with the remaining green beans and bacon.
  2. Whisk the melted butter, brown sugar, minced garlic, soy sauce, and black pepper in a bowl until smooth. The mixture should look glossy and evenly combined.
Bake and glaze
  1. Pour the glaze evenly over the bacon-wrapped bundles. Make sure each bundle gets a coating.
  2. Bake for 25-30 minutes at 400F until the bacon is crisp and the glaze is bubbly. Look for caramelized edges on the bacon.
  3. Spoon the pan glaze over the bundles and serve warm. This adds a shiny finish right before eating.

Notes

For best crisp-tender beans, drain thoroughly after the ice bath so the glaze clings to the bacon. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in a 350F oven until warmed through. Freezing is not recommended because the green beans can soften. For a lower-sodium option, use low-sodium soy sauce while keeping the rest the same.