Green Bean Bundles with Bacon Balsamic Glaze

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Crisp green beans tied into neat little bundles then sautéed in balsamic vinegar and bacon and a touch of sugar… I call that LOVE.

This is another “make-ahead” vegetable perfect for entertaining, especially if you will be plating up your food individually for each guest. If the idea of making green bean bundles tied with a green onion seems a little too fussy for you, you can a.) try channeling your inner Martha Stewart or b.) just skip that step. Either way, the beans will taste delish.

Cut the Green Onions into strips

Green onion strips make the perfect ties for the bean bundles.  Prepare the green onion ties by cutting the green parts of the onion lengthwise to form long strips.

(These can be fragile, so you may want to make a couple of extra ties in case one breaks).

Blanch the green onion strips

 

Bring a large pot of water to a boil and add the onion strips. Blanch briefly, just until the strips soften – about 30 seconds. Remove the strips from the pot of water with a pair of tongs or a spoon and set aside. Save the pot of boiling water to use for cooking the beans.

Cut the stem ends off the beans. Add 1 Tbsp. salt to the pot of boiling water and then add the beans. Cook the beans until they are crisp tender, approximately 5 minutes.

Chill green beans in an ice bath

Meanwhile, prepare an ice bath for the beans. Fill a large bowl with ice water, leaving enough room for the beans. When the beans are cooked, drain them in a colander, then immediately place them in the ice bath to cool completely. Drain the beans in the colander again and set aside.

Assemble the bundles. Lay a green onion strip out on a clean work surface. Gather up approximately 10 green beans (all facing the same direction) into a bundle and place in the center of the green onion strip. Use both hands to tie the green onion strip around the beans to secure the bundle. Repeat with remaining strips. Set bundles aside. Prepare the glaze. Cut the two strips of bacon into pieces and cook in a sauté pan until the bacon is crisp. Turn heat down to low and stir in the balsamic vinegar and sugar. (Do not remove the bacon fat – it is part of the glaze). Cook just until sugar is melted and remove the glaze from the heat.

Beans ready to be tied

Everything up to this point can be done up to 2 days in advance. Refrigerate the bean bundles and the glaze separately.

To serve: Heat a very small amount of water or stock in a sauté pan with a lid. When the liquid is hot, add the beans and cover to steam and reheat – approximately 2 minutes. Remove the lid from the pan, turn heat up high so the remaining liquid evaporates. Add the glaze (it may be solid if it has been in the refrigerator, but it will melt quickly). Gently turn the bean bundles with a pair of tongs to coat evenly with the glaze. Season with salt and pepper and serve immediately.

Green Bean Bundles with Bacon Balsamic Glaze
 
Author:
Recipe type: Sides, Vegetables
Serves: 4-6
Ingredients
  • Fresh Green Beans - approximately 10-12 per guest
  • 2 Green onions
  • 2 pieces bacon
  • 3 Tbsp. balsamic vinegar
  • 1 Tbsp. sugar
  • Salt & fresh ground black pepper
Instructions
  1. Prepare the green onion "ties". Cut the green parts of two green onions lengthwise to form long strips.
  2. (These can be fragile, so you may want to make a couple of extra ties in case one breaks).
  3. Bring a large pot of water to a boil and add the onion strips. Blanch briefly, just until the strips soften - about 30 seconds. Remove the strips from the pot of water with a pair of tongs or a spoon and set aside. Save the pot of boiling water to use for cooking the beans.
  4. Cut the stem ends off the beans. Add 1 Tbsp. salt to the pot of boiling water and then add the beans. Cook the beans until they are crisp tender, approximately 5 minutes.
  5. Meanwhile, prepare an ice bath for the beans. Fill a large bowl with ice water, leaving enough room for the beans. When the beans are cooked, drain them in a colander, then immediately place them in the ice bath to cool completely. Drain the beans in the colander again and set aside.
  6. Assemble the bundles. Lay a green onion strip out on a clean work surface. Gather up approximately 10 green beans (all facing the same direction) into a bundle and place in the center of the green onion strip. Use both hands to tie the green onion strip around the beans to secure the bundle. Repeat with remaining strips. Set bundles aside.
  7. Prepare the glaze. Cut the two strips of bacon into pieces and cook in a sauté pan until the bacon is crisp. Turn heat down to low and stir in the balsamic vinegar and sugar. (Do not remove the bacon fat - it is part of the glaze). Cook just until sugar is melted and remove the glaze from the heat.
  8. Everything up to this point can be done up to 2 days in advance. Refrigerate the bean bundles and the glaze separately.
  9. To serve: Heat a very small amount of water or stock in a sauté pan with a lid. When the liquid is hot, add the beans and cover to steam and reheat - approximately 2 minutes. Remove the lid from the pan, turn heat up high so the remaining liquid evaporates. Add the glaze (it may be solid if it has been in the refrigerator, but it will melt quickly). Gently turn the bean bundles with a pair of tongs to coat evenly with the glaze. Season with salt and pepper and serve immediately.

 

2 comments

  1. Excellent blog post. I definitely love this website. Keep it up!

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