Makes 12 to 18 bundles depending on size of beans and servings. I love these little bundles of green beans because they are easy to serve. The green beans are bundled in groups of 6 to 10, depending on the size of the green beans, and secured with a ribbon of bacon. Fresh blanched beans are the best, but thawed frozen beans work with some adjustment to the preparation. Smaller bundles are perfect for a Thanksgiving side dish because many things compete for space on the plate.
About 2 pounds fresh green beans 12 to 14 ounces bacon (thin cooks faster, but thick slices also work) 2 tablespoons olive oil 2 tablespoons butter ½ teaspoon salt →Snap off stem ends of green beans, pulling strings along sides as needed. Some petite beans may come prepared in large bundles. →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. →Cut bacon slices in half to shorten strips.