I may have made a few unfortunate choices. The beans weren’t bad, per se, they really weren’t much of anything, tho’, as one of our dinner guests did point out, at least the bacon got her to eat some green beans, which she may ignored, otherwise.
I believe my problems stem from the bacon I chose – duck – which I normally love, but this dish really needed the smokier bite of regular bacon; and my seasonings. I had some cheese and garlic butter left over from making garlic bread, and really should have punched up the garlic and the pepper to season the beans properly.
Note: I used thawed frozen green beans, which saved me a step. If you start out with fresh green beans, blanch them in boiling water for three minutes, then transfer to a bowl of ice water to keep them from cooking any more before proceeding.
•1 lb green beans, thawed, if frozen
•1 pkg. bacon
•1/2 cup butter, melted
•1/4 cup brown sugar
•1 tsp garlic powder
•1/2 tsp salt
•1/2 tsp black pepper
•1/2 tsp Aleppo pepper
Cut the bacon in half, then gather six or so green beans together and roll them up in the bacon slice.
Secure with a toothpick and repeat with the remaining beans and bacon slices. I did this ahead of time and stashed the bean bundles in a container in the fridge until I was ready to bake them.
Whisk the brown sugar and seasonings into the melted butter and brush over the bean bundles in the pan.
Bake for 25 to 30 minutes, then remove from the oven and transfer to a serving bowl.
Not quite there yet, but still good.
Mebbe a dash of hot sauce…