Beef Bacon-Wrapped Green Bean Bundles

Beef

A classic crowd-pleasing side that pairs perfectly with holiday meals, weeknight dinners, and potlucks. Crisp-tender green beans bundled with salty, caramelized beef bacon make an irresistible, make-ahead dish that’s easy to scale and quick to bake.

Servings: 6–8
Prep time: 20 minutes (plus 3 minutes blanching)
Cook time: 25–30 minutes
Total time: 45–50 minutes

Ingredients

  • 1 pound fresh green beans, trimmed
  • 12 slices thin-cut beef bacon (or 8–10 slices thick-cut, cut in half)
  • 1 tablespoon olive oil or melted butter
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1–2 cloves garlic, minced (optional)
  • 1 tablespoon brown sugar or maple syrup (optional, for glaze)
  • Toothpicks, halved (optional)

For a savory-herb version (optional):

  • 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
  • Zest of 1/2 lemon (optional)

Equipment
Large pot for blanching, bowl of ice water, baking sheet lined with foil and rack (or parchment), tongs or spatula.

Preparation

  1. Preheat oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top if available.
  2. Trim green beans by removing stem ends. Rinse and pat dry.
  3. Blanch the beans: bring a large pot of salted water to a boil. Add beans and cook 2–3 minutes until bright green and tender-crisp. Transfer to ice water, then drain and dry thoroughly.
  4. Divide beans into bundles of 8–12 beans each.
  5. Season beans with olive oil or butter, salt, pepper, garlic, and thyme or lemon zest if using. Toss to coat.
  6. Wrap each bundle with one slice of beef bacon. Secure ends underneath or with a toothpick.
  7. Optional glaze: brush bacon lightly with brown sugar or maple syrup during the last 6–8 minutes of baking.

Baking

  1. Arrange bundles seam-side down on the prepared rack or baking sheet.
  2. Bake at 400°F (200°C) for 20–30 minutes, turning halfway, until beef bacon is browned and crisp and beans are tender. Thin-cut bacon cooks faster; thick-cut may require more time. Broil 1–2 minutes at the end for extra crispness.
  3. Remove from oven and rest 2–3 minutes. Remove toothpicks if desired.

Make-ahead and Storage

  • Prepare bundles through step 7 and refrigerate up to 24 hours. Bake directly from fridge, adding a few minutes.
  • Reheat at 375°F (190°C) for 8–10 minutes.
  • Store leftovers in an airtight container up to 3 days; reheat in oven for best texture.

Variations

  • Maple-Balsamic: brush bacon with maple syrup and balsamic before baking.
  • Spicy: add cayenne or smoked paprika to seasoning.
  • Prosciutto version: substitute prosciutto; reduce baking time.
  • Vegetarian: wrap green beans in thin strips of herbed puff pastry.

Tips for Success

  • Blanching ensures bright, tender-crisp beans.
  • Dry beans and slightly chilled beef bacon wrap more neatly.
  • Par-bake thick-cut bacon for 5–7 minutes to render fat.
  • Place bundles seam-side down to prevent unwrapping.

Nutrition estimate per serving (approx.)
Calories 180–240, Protein 8–10 g, Fat 12–18 g, Carbs 6–10 g (varies with bacon and glaze)

Short FAQ

How many beans per bundle?
8–12 beans works best.

Can I use frozen green beans?
Yes. Thaw, pat dry, skip blanching, and slightly reduce baking time.

Are toothpicks necessary?
Not required, but helpful for securing shorter bacon slices.

Serving suggestions
Serve with roast turkey, chicken, beef, or as a warm appetizer. Garnish with parsley or lemon.

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