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Green Bean Bundles

Green Bean Bundles are bright, tender green beans wrapped in bacon and baked until crisp, with a glossy brown sugar garlic butter glaze. The quick blanch then ice-water plunge keeps the centers vivid while the oven crisps the bacon and bubbles the glaze.
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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: 430
Ingredients Equipment Method Notes

Ingredients
  

green beans
  • 1.5 lb fresh green beans, trimmed Trim and blanch for bright color and quick tenderness.
bacon
  • 8 slices bacon, halved crosswise Use half slices to wrap 8-10 beans per bundle.
butter glaze
  • 0.25 cup butter, melted Melts into the sticky glaze base.
  • 0.33 cup brown sugar Creates the bubbly, caramelized finish.
  • 2 cloves garlic, minced Adds savory garlic aroma to the glaze.
  • 1 tbsp soy sauce Deepens flavor in the brown sugar butter.
  • 0.25 tsp black pepper Seasoning to balance the sweetness.

Equipment

  • 1 sheet pan

Method
 

Blanch and prep the bundles
  1. Preheat oven to 400F. Blanch the green beans in boiling water for 3 minutes, then plunge into ice water and drain.
  2. Gather 8-10 green beans into a bundle. Wrap with a half slice of bacon, seam-side down in a baking dish.
Make glaze and bake
  1. Whisk melted butter, brown sugar, garlic, soy sauce, and black pepper until combined. Keep stirring until the glaze looks evenly mixed.
  2. Pour the glaze evenly over the bacon-wrapped bundles. Make sure each bundle gets a thin, glossy coating.
  3. Bake at 400F for 25-30 minutes until bacon is crisp and the glaze is bubbly. Look for bubbling around the edges and deeper browning on the bacon.
Serve
  1. Spoon the pan glaze over the bundles. Serve warm so the bacon stays crisp and the glaze clings.

Notes

Pro tip: keep the green beans cold after blanching—ice water prevents overcooking so the bundles stay bright and tender. Store leftovers covered in the refrigerator up to 3 days; reheat at 350F until warmed through. Freezing isn’t recommended because bacon and green beans can lose texture after thawing. For a gluten-free swap, use tamari instead of soy sauce.