So, I've been trying to decide on a recipe to share that would be helpful as you plan for Thanksgiving this week--if you're American. I know a lot of us really miss being able to get French's fried onions and cream of mushroom soup so we can make green bean casserole. Thanks to my friend, Kandy P., I was introduced to a green bean dish that is even better than green bean casserole, though! Its one of those holiday recipes that you'll probably only make once or twice a year, but its doable when the green bean casserole ingredients aren't available--or even when they are! I'm going to share two sauce versions for this recipe in case you can't get the ingredients for one or the other. My favorite is the Dijon sauce but the soy sauce is also good! I resorted to it a few years back when I didn't have any Dijon mustard.
Bacon-Wrapped Green Beans
2 cans green beans (or the equivilent amount of fresh ones that you have boiled or steamed)
1/2 lb uncooked bacon
1/4 cup Dijon mustard
3 Tbs brown sugar
1 Tbs water
Drain the green beans. Separate beans into small 2 inch bundles (about 6-7 beans). Wrap each bundle with 1/2 slice of bacon, using a toothpick to hold together. Arrange bundles, seam side down, in a 9x13 baking dish. Drizzle with mustard, brown sugar, and water mixture. Bake at 350F (180C) for 30 minutes or until bacon is browned. You may choose to half cook your bacon prior to wrapping--I haven't found that starting from uncooked matters though. One less step!
Alternate idea: Cook bacon and crumble. Add to cooked, drained green beans, along with the sauce and mix well. This would cut down on the time it takes to wrap the beans as well as make this a stove top dish if your oven is already over-crowded!
Alternate Sauce Idea:
2/3 cup brown sugar
1/4 cup butter
7 tsp soy sauce
1 1/2 tsp garlic powder
Melt butter and add other ingredients. Pour over green beans the same as you would in the first recipe. This is actually enough sauce for more green beans than is called for in the first recipe.
Bacon-Wrapped Green Beans
2 cans green beans (or the equivilent amount of fresh ones that you have boiled or steamed)
1/2 lb uncooked bacon
1/4 cup Dijon mustard
3 Tbs brown sugar
1 Tbs water
Drain the green beans. Separate beans into small 2 inch bundles (about 6-7 beans). Wrap each bundle with 1/2 slice of bacon, using a toothpick to hold together. Arrange bundles, seam side down, in a 9x13 baking dish. Drizzle with mustard, brown sugar, and water mixture. Bake at 350F (180C) for 30 minutes or until bacon is browned. You may choose to half cook your bacon prior to wrapping--I haven't found that starting from uncooked matters though. One less step!
Alternate idea: Cook bacon and crumble. Add to cooked, drained green beans, along with the sauce and mix well. This would cut down on the time it takes to wrap the beans as well as make this a stove top dish if your oven is already over-crowded!
Alternate Sauce Idea:
2/3 cup brown sugar
1/4 cup butter
7 tsp soy sauce
1 1/2 tsp garlic powder
Melt butter and add other ingredients. Pour over green beans the same as you would in the first recipe. This is actually enough sauce for more green beans than is called for in the first recipe.
SB - I'm going to trust you on this one and take these to Thanksgiving dinner this week. I'll let you know what the crowd thinks!
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