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. Gather beans into bundles and stretch bacon around center of bundle. Arrange bundles bacon, seam side down, on parchment-covered baking sheet. This secures the bundle as bacon cooks and shrinks around the beans. →The prepared bundles may be placed in the refrigerator a day ahead of baking, if desired. Bundles can easily be packed into a plastic refrigerator container. Place them on parchment-covered tray just before baking. The bundles can sit out for an hour and come to room temperature before baking so that they cook more efficiently. →Bake on middle or top rack of oven for 25 to 40 minutes, depending on size of bundles and thickness of bacon. Use top rack if beans are sharing oven space with other items. Serve warm. →Cook’s notes: It is especially important to stretch bacon as it is pulled around the beans so that it holds together during baking. Only use the thawed frozen beans as a last resort if you can’t get fresh. →Source: Sherrel Jones.