Bacon-Wrapped Green Beans

Do you have to blanch the green beans before wrapping in bacon?

While it’s not strictly necessary to blanch green beans before wrapping them in bacon, we do recommend it. Blanching vegetables partially cooks them, making them tender while still maintaining some crunch. If you typically prefer crispier green beans in green bean recipes, you can skip the blanching step and wrap the bacon around raw green beans.

What's the best cut of bacon to use for wrapped green beans?

We use thin-sliced bacon when making bacon-wrapped recipes like wrapped green beans. Thin-cut bacon is one of the easiest types of bacon to work with when wrapping vegetables, and it also cooks quickly so the beans don’t become mushy or overcooked. As a bonus, it crisps up more efficiently, creating a better overall texture.

Can you prep bacon-wrapped green beans ahead of time?

To prep bacon-wrapped green beans ahead of time, blanch the beans and wrap them with bacon, securing the bundles with a toothpick. Once assembled, cover the bundles and refrigerate for up to 5 days. When you’re ready to cook, brush each bundle with the garlic-sugar butter and pop them into a preheated oven.

—Lindsay Mattison, Taste of Home Contributing Writer