- 40-48 green beans fresh, all the same length
- 8-10 slices bacon
Wash and blot dry green beans. Make sure all moisture is removed from the surface. Trim off stems and separate into groups of 5-6 green beans per bundle. See recipe notes for parboiling. Wrap each bundle with a slice of bacon making sure the seam is underneath. Use a toothpick to secure if the bacon if needed. Be gentle or the bacon will tear and the bundles will fall apart on the grill.
Preheat grill for 375 degrees F, or medium-high heat.
Place bundles seam side down onto the grill grates (you can also use a large cast-iron griddle for the job, but cooking directly on the grates works well). Cook for 3-4 minutes. Gently turn bundles and cook for an additional 3-4 minutes or until the bacon has cooked through.
If flare-ups occur, either reduce temperature (on a gas unit) or move to a cooler part of the grill and finish cooking over indirect heat.
Once cooked through, remove bundles from the grill and serve immediately.
Note: You can wrap most vegetables in bacon, just make sure that the cooking times match up. Use items that cook at the same rate as the bacon, for instance: sliced bell peppers, asparagus spears, summer squash and carrots cut into strips, etc. I don't recommend winter gourds or potatoes, unless they have been par-cooked before wrapping. Should I parboil the green beans? We like a little bit of crunch to our green beans, so this recipe does not call for parboiling. However, if you'd like your beans to be soft, you can parboil the green beans for 6-8 minutes. Dip them into cold water to halt the cooking process, dry them off, and wrap in bacon. This is meant to be a simple green bean bundle, so don't overthink it!
Calories: 80kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 3mg | Potassium: 58mg | Fiber: 1g | Sugar: 1g | Vitamin A: 190IU | Vitamin C: 3mg | Calcium: 10mg | Iron: 1mg