Christmas dinner is quickly approaching, and many of you may be looking for gluten-free or other allergen-friendly recipes to make for you, your family members, or even friends that need it. I’m here to tell you that this is an incredible dish, whether you have allergies or not! Plus, it’s easy and FAST! Check out the other recipes on this blog for more ideas – or, if you have a special request, I may be able to figure out something for you! 🙂
Let’s get right down to it – You’ll need:
8 thick Uncured Bacon Slices
6 T. Butter, Melted, or Dairy-Free Margarine (Smart Balance, Nucoa, etc. – You could potentially use Coconut Oil, though I have not tried this myself)
1 1/2 tsp. Pink Himalayan Salt
1 t. Garlic Powder
1 Clove Fresh-Pressed Garlic
1 1/2 lbs. Fresh Green Beans
1/4 C. Coconut Sugar
Here is what you need to do:
Up to a day in advance, trim and blanch your green beans – If you do this the day before, make sure you store them in an airtight container in the fridge. To blanch green beans, you’ll need to boil the trimmed fresh beans in water for about 8 minutes. Let cool.
Cook the bacon in a fry pan in small batches about 5-6 minutes (until the edges are beginning to brown). It will still be uncooked, but you will be able to work with it as you please! Once the bacon is cool, cut each slice in half.
Meanwhile, preheat your oven to 350°F. Grasp 5-6 blanched beans at a time (or 16 equal portions), forming a bundle, and wrap with your undercooked half-slice of bacon. This will hold those beans together! You’ll place the crease side of the bacon down in a glass casserole dish.
Then, mix your melted butter (or substitute), salt, garlic powder, and garlic with a whisk. First, sprinkle the top of the bundles with coconut sugar, then pour your butter mixture over all of the bundles.
Bake the bundles until the bacon is browned – this takes 25-30 minutes. Your bacon should be cooked through. Then you’re done!! Let the bundles rest for 3 minutes, then move them to a warmed serving plate. Enjoy!!!!