Green Bean Bundles

Summer is here!!! And while it is amazing and wonderful and will be over just a little too soon, there is one thing summer does not make more fun, and that is cooking. Cooking in my kitchen to be specific. Our house is cute and cozy, but for some reason when the air conditioner was installed, nobody thought to put a vent in the kitchen. The rest of the house cools down in just a few minutes, but the kitchen gets hot. Very, very hot. The kind of hot where you consider living off just salad from June to September.

Green Bean Bundles

This dish does warm up your kitchen a bit, because it is in the oven for 45 minutes, but these green bean bundles are seriously a cinch to throw together, and they are totally worth it. I’ve been looking for ways to get more veggies into our meals, and this one is delicious. These are fun enough to serve at a dinner party but easy enough to make anytime, I know the 4+ hour prep time seems intense, but 95% of that time the beans are just hanging out in the fridge while you do more important (read: fun) things.


Green Bean Bundles



  • 1 ½ lbs green beans, washed and trimmed
  • ½ cup (1 stick) butter
  • ½ tsp dry mustard
  • 1 tsp packed brown sugar
  • 2 cloves garlic, minced
  • ¼ tsp salt
  • 8 oz bacon, each piece cut in half width-wise


Bring a large saucepan of water to a boil over high heat, and blanch the beans for 3-4 minutes, or until they are bright green in colour and pliable but still very crunchy. Drain and run them under cold water. Place in a shallow, ovenproof casserole dish and pat dry with a paper towel.

In a small saucepan, melt the butter over medium heat. Add the garlic, mustard, salt, and brown sugar. Pour the mixture over the green beans, cover with plastic wrap, and refrigerate for at least 4 hours, or overnight.

Preheat the oven to 375. Gather 8-9 beans at a time and make bundles. Wrap with a slice of the (halved) bacon, and lie seam-side down in a greased baking sheet or casserole dish. Pour remaining marinade over the top.

Bake, uncovered, for 45 minutes, or until the bacon is cooked through and the beans look wrinkled. Cook under the broiler for an additional 1-2 minutes to crisp the bacon even more if desired. Serve warm or at room temperature.

Source Pink Parsley

Linda Anderson

Linda Anderson

Welcome to my blog, Mexican Baker!  It's a chronicle of the sometimes bizzare food adventures of a Mexican Mennonite who ended up in Canada and married a half Jamaican.  Culturally diverse yet delicious!

  • Abel Anderson

    Delicious!! It tastes even better if you eat the bacon and green beans separately ;)

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