I love bacon and I love green beans….when you put the two together you have something spectacular. Boring old green beans are transformed into a side dish that everyone loves. The best part of this recipe for Bacon Wrapped Green Beans is that it’s super simple to throw together.
A friend gave me a Williams Sonoma recipe many moons ago. It was tasty but I could never make it work. In order to really roast the green beans the small amount of sauce would burn before the green beans were ready. I decided to play around and tweak the recipe so the sauce wouldn’t end up a caramelized mess stuck to the pan.
I found that there is enough fat still in the pre-cooked bacon to keep the green beans from totally drying out while roasting in the oven. Pouring the sauce over the almost done green beans means you still get a yummy, sticky sauce that makes this side dish a winner.
- 1 pound fresh green beans, trimmed
- ½ pound bacon, cut in half
- 4 tablespoons butter
- ½ cup brown sugar
- 1 teaspoon soy sauce
- 1 teaspoon Worcestershire sauce
- 2 cloves garlic, minced
- Preheat oven to 350 degrees
- Blanch the green beans in a pot of boiling water (just allow to cook in boiling water for 3 minutes- then remove to a bowl of ice water).
- Cook the bacon until just slightly cooked - maybe 2 minutes per side and remove to paper lined plate to cool.
- Gather green beans into bunches - around 6 beans per bundle.
- Wrap pre-cooked bacon around each bundle, tucking ends under green bean bundle.
- Place on baking sheet that has a light coat of olive oil.
- Cook bacon wrapped bundles for 20 minutes at 350 degrees.
- While the beans are roasting, add butter to a sauce pan and saute the garlic for 1 - 2 minutes on medium high.
- Add brown sugar, Worcestershire sauce and soy sauce and stir. Remove from heat.
- After green beans bundles have roasted for 20 minutes, remove from the oven and pour the sauce over the bundles and return to oven to cook and additional 5 - 8 minutes.
- Remove and serve warm.
Adapted from Williams-Sonoma