These babies are adapted from a recipe I acquired when I worked at the Texas Governor's Mansion. I was lucky enough to be paid in a daily lunch made by the mansion's executive chef when I interned there in college. I learned a lot about cooking that summer and was able to begin collecting what is now a tremendous arsenal of Texas-style recipes. To make this recipe paleo, all I did was replace the brown sugar with a high-quality maple syrup.
My friend, Tarah, from What I Gather, was nice enough to send me the Maple Syrup from Southern Indiana that I used in this recipe. We had a little ingredient swap after she admired my Hatch Green Chile Meatballs but was unable to get hatch chiles in Indiana. So I sent her a box of hatch chiles, excited to see what creative dish she would come up with. She made a Hatch Green Chile Burger with Fried Egg with what I sent her. I decided to made my bacon-wrapped green bean bundles with the maple syrup. These make a perfect side dish for potlucks and buffets of any kind. I serve mine at both Easter brunch and Thanksgiving dinner. They marinate in the fridge for up to a day, so you can make them ahead and pop them in the oven 30 minutes before your meal.
Bacon Wrapped Green Bean Bundles
makes 10 bundles/serves 4-6
2/3 lb green beans, trimmed and cut into 2-3" pieces
5 slices of uncured bacon, cut in half
4 Tbsp High-quality maple syrup
3 Tbsp grassfed butter, melted
1 Tbsp soy sauce or gluten-free tamari
Whisk together the maple syrup, butter and soy sauce. Pour into the bottom of a glass baking dish. Make 10 green bean bundles by wrapping even portions of green beans in a half-slice of bacon. Secure with toothpicks. Nestle the bundles in a single layer on top of the maple syrup mixture in your baking dish. Cover and marinate in the fridge 8 hours or overnight. Preheat your oven to 350º. Bake the green bean bundles for 20 minutes. Turn on the broiler on high and bake 10 more minutes, or until the bacon is nicely browned and crispy.