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Ok folks, this is one special recipe. It is one of my favorites, especially for Thanksgiving and Christmas. I suspect it is going to be something new for most of you, but I guarantee if you like green beans you will love this.

2Lane's “Oven Baked Bacon Wrapped Green Beans”


2 (or how ever many you want) cans of uncut green beans
1# sliced, hickory smoked bacon
Chili Powder...or your favorite BBQ dry rubb (this is what we use)

Open and drain the green beans; combine enough individual beans to form a bundle approximately 1
1/4 inch in diameter and wrap with a slice of bacon; or if you prefer, a half slice.

Secure with a toothpick and place on a cookie sheet or cake pan. Repeat the process with the remaining beans and sprinkle with chili powder. Place in a medium oven and bake until the bacon is done. If you prefer, you can add butter or olive oil prior to adding the BBQ rubb. Enjoy.

 

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GTT's Pilot in Command (PIC)
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Yum! I'll be trying this one, this winter! Might even try with some fresh green beans, if I can find them! :fed:
 

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Discussion Starter #3
Yum! I'll be trying this one, this winter! Might even try with some fresh green beans, if I can find them! :fed:
You know of course, the you will have to pre-cook the fresh green beans. Never tried that avenue, although we have a recipe somewhere for the fresh variety. Another novel fix for green beans is pickled. Back when we had a big garden, Sharn Jean would can up a few quarts of pickled green beans. They had to be soaked and rinsed and then cooked; I really liked them, even though they tended to be a bit salty.
 

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GTT's Pilot in Command (PIC)
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I pickle green beans too! Yes, they are a little salty, but I am a salt-aholic, so no problem there! Good thing my blood pressure is 105/65! I'm not sure I could/would lessen my own salt intake. :flag_of_truce:

Would I really have to precook the fresh beans? Wouldn't they cook along with the bacon, in the oven? I was thinking crisp green beans would be easier to handle. I love the green beans at the Chinese Food buffet, that are still crisp and crunchy! :fed:
 

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I pickle green beans too! Yes, they are a little salty, but I am a salt-aholic, so no problem there! Good thing my blood pressure is 105/65! I'm not sure I could/would lessen my own salt intake. :flag_of_truce:

Would I really have to precook the fresh beans? Wouldn't they cook along with the bacon, in the oven? I was thinking crisp green beans would be easier to handle. I love the green beans at the Chinese Food buffet, that are still crisp and crunchy! :fed:
Here's what the other recipe says about fresh or frozen green beans:

Blanch beans in pot of boiling water, cooking for 2 to 5 minutes until beans brighten in color. Immediately plunge into ice water bath to stop cooking. Drain and dry beans. Toss in mixture of olive oil and melted butter, if desired. This step is especially important if using thawed frozen beans, which must be drained, blotted on paper toweling and then coated with olive oil and melted butter.

Set oven to 375 degrees, adjusting racks if necessary. Bake on middle or top rack of oven for 25 to 40 minutes, depending on size of bundles and thickness of bacon.

P.S. Since you are a salt-a-holic, I hope you use iodized sea salt.
 

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GTT's Pilot in Command (PIC)
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I use sea salt, iodized table salt, and even canning/pickling salt, as long as it is SALT! Gotta have it!
 

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This one is on my list too. Bacon and anything is good.

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