with bacon–I mean, really, what’s NOT better with bacon, right? 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 betterbacon–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



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 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 bacon3 Tbsp. real butter (no substitutions!)1 Tbsp. rice vinegar1 Tbsp. white sugar1 Tbsp. minced red onion1 clove minced garlic1/4 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.