|Barry, our nephew, Jeremy West, and his wife, Colette, dine|
on Marinated Chicken Breasts w/ White Wine Sauce,
Orzo Risotto and Green Bean Bundles. And for dessert --
Pineapple-Cranberry Upside-Down Cake.
Aunt Waunita (Bateman), contributed this recipe to a cookbook (Goodness From Our Kitchens), put together as a fundraiser for one of her favorite charities -- Children’s Day Nursery of Tulsa, Oklahoma.
My sister, Marla, served Green Bean Bundles on Christmas day and we were reminded of how much flavor is packed into each little package. Besides that, they make a great plate presentation.
Although I have a couple of recipes that call for steamed fresh green beans, this recipe relies on the canned variety. The French dressing marinade imparts lots of flavor and don’t worry about the bacon – there’s plenty of oven time to crisp it to perfection.
The bundles do take a little PREPLANNING: Wrap the beans . . . this could even be done a day ahead. / Marinate bundles at least 3 hours before serving. / Put in the oven 40 minutes+ prior to serving time.
Marinated Green Bean Bundles Marla allows 2 per person
2 (16 oz.) can whole green beans, drained
12 to 16 slices bacon, cut in half
1 (8 oz.) bottle commercial French dressing
1. Arrange green beans in bunches of 8 to 10, wrapping a half slice of bacon around each bunch.
2. Place beans in a 13”x9”x2” baking pan. Pour dressing over beans. Cover and chill 3 hours.
3. Bake, uncovered at 350° for 40 minutes, turning after first 20 minutes.
4. Remove beans from baking dish with slotted spoon.
We actually have several recipes for green bean bundles . . .
Plus, I’ll post at least one more later.