My husband and I are pretty good sports about our vegetables — even when we don’t love them or care for them, we’ll usually endure them and eat them (and maybe even eat them again) because we know they are SO good for us — you can’t beat what good nutrition does for your health, and we try to get as much variety into our diet as possible. There are plenty we eat with delight, though!
Green beans were not delightful for us… until we introduced it to bacon.
Maybe you’ve heard of it before, this concept… bacon makes all vegetables better. And we are here to prove it!
For this recipe, fresh green beans were used. The biggest difference you’ll notice between fresh and frozen are that the frozen will be “mushier” since they will likely have a higher water content as they cook, fresh will have more “crunch”. I strongly recommend using the french style green beans (not cut up) if you’re going with frozen.
This dish is CRAZY easy to make it as much as you want – this isn’t so much about measuring things out, but based on how many servings you want. I wanted five bundles, so I needed five pieces of bacon, and grabbed a handful at a time. Not sure what I mean? Read on, friends!
Green beans – “French” style (don’t use the traditional “pre-cut”)
Nitrite-free Bacon*, preferably pastured
Rapadura or Coconut Sugar
Gluten-Free Soy Sauce
Freshly ground pepper
Preheat your over to 425*.
Take a handful of green beans. I usually measure these out within my hand – due to the method of preparation, you want to be able to get your hand all the way around, so I wouldn’t go too big. Judge your bunch by looking at the picture below.
Take your bacon and begin to wrap it around the bunch, using your hand and thumb to hold it all in place. Don’t be afraid to stretch the bacon tightly – this will help it “stick” together during the cooking.
Place your wraps in the glass baking dish, trying to keep the bacon ends tucked underneath as much as possible. This dish does not need to be greased… remember all that bacon you’re about to use? It will keep things from sticking once it begins to cook. (Just do your best. It will make for easier handling later, but you won’t “break” the recipe by failing to get all the ends tucked under.)
Repeat for as much as you need, or to fill the dish.
Top your bacon with fresh ground pepper and your sweetener of choice (I recommend powder/granule forms – I have not tried this with maple syrup or honey.)
Drizzle the soy sauce over your prepped green bean bunches. You don’t need to drown them, but be generous.
Bake in your over for about 15 minutes. They bunches will start to look cooked, but we need to cook the undersides of the bacon. With tongs, you’ll need to carefully flip each bunch over.
Cook for another 10 minutes, and then check on the dish. Every oven is different, so it is likely that it will be cooked through at this point.
We like crispier bacon in this house, so at this point I usually turn the oven part off, and turn on the broiler. I broil them for about 5 minutes, or until I see the right level of crispy to my preference.
Let them cool before eating – I usually don’t add any more salt due to the bacon/soy sauce, but I would have pepper on hand as per people’s preferences.
I served this with slow-cooked ribs and it was DELICIOUS. This bacon theory apples across the board- have a vegetable you’re not crazy about it? Try adding bacon and see if it’s better. I bet it will be improved!
*I choose nitrite-free bacon as a preference for UNnatural nitrites. Nitrites occur within nature, and we can harness these items (celery is a common one) to help with preserving … what I don’t buy into are those fabricated in a lab as I’m going for as real as God intended. Consequently, when shopping, I usually look for “nitrite-free” bacon, even though it likely still contains natural variants of this (like the previously mentioned celery).
(Small disclaimer: I have seen variations of this recipe – and other bacon/green bean combinations many other places. This is my original work, and it’s overlapping with any other recipe is unintentional.)