Bacon-Wrapped Green Bean Bundles are delicious little bundles inspired by something Noah ate in his AP Human Geography class. We live in a large university town, with a very diverse citizenry. This has created a cultural melting pot in our elementary, middle, and high schools. People from around the globe come here to study and work, which has afforded all of us the opportunity to learn from and experience the sights, tastes, and sounds of other societies. Opportunities that our kids probably would never have experienced had we stayed in our little rural Indiana hometown.
A few weeks ago, some students brought in dishes for everyone to sample. Noah raved about some green beans wrapped in bacon, but when I questioned him on exactly how they might have been made, as usual, he was NOT a fount of culinary information. So, as is my usual, I winged it. What I came up with is beyond incredible! I stood at the stove eating one bundle after another off of the platter before it ever got served! Of course, just about anything wrapped in bacon is bound to be mighty tasty. 😀 These Bacon-Wrapped Jalapeño Poppers are insanely delicious too!
Bacon-Wrapped Green Bean Bundles
Created by Melissa Woolard | Culinary Craftiness
- 1/2-1 lb. fresh green beans
- 1-2 lbs. uncooked bacon (your favorite)
- 1 tsp. light olive oil
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1 tsp. dried sage
- 1 tsp. dried ground thyme
- 1 tsp. dried rosemary, (grind between your fingers)
- Clean beans and snip off stem ends. Dry well with towels or paper towels.
- Preheat oven to 375°F. Line jellyroll pan(s) with foil and lightly spray with cooking spray.
- In a large bowl, using hands, toss green beans with just enough oil to barely coat all so the seasonings will stick to them. Sprinkle all seasonings over and toss well to evenly coat.
- Take 3-4 beans and wrap an entire length of bacon around from top to bottom and place on baking sheet. Alternatively, cut bacon in half and just wrap the center of each bundle placing bacon seam down on pan.
- Bake for 20-25 minutes. Remove from oven and carefully turn all the bundles over with tongs. Return to oven for another 10 minutes or so, until the bacon is cooked through and crispy, but not burned.
- Drain on paper towels then transfer to serving plate.
However, of all the fantastic dishes we get to try and fall in love with here, we really miss this cool German restaurant in Jasper, Indiana. Schnitzelbank is just incredible. Furthermore, if you’re ever in the area, I recommend the German Sampler Platter for 2 and the chicken livers!
And now for a little funny. 😁