Ingredients
1 1/2 lbs green beans, trimmed
2-4 tablespoons butter
1 teaspoon dry mustard
2 teaspoons minced garlic
1/4 teaspoon salt
8 ounces bacon, cut in half
Preparation
Fill a large saucepan with water and bring it to a boil over high heat.
Wash and trim the beans.
Add the beans to the boiling water and blanch for 3 to 4 minutes, until the beans are pliable but still crunchy.
Drain the beans and run them under cold water. Pat dry with paper towels or a clean dish towel and place them in a shallow ovenproof casserole dish.
In a medium microwave safe bowl, melt the butter. Stir in the dry mustard, garlic, and salt.
Pour the butter mixture over the green beans, cover and refrigerate for at least 4 hours or overnight.
Preheat the oven to 375 degrees.
Make a bundle of 8 or 9 beans and wrap with half a bacon slice. Place the bundle seam-side down in the same casserole dish used for marinating. Continue with the rest of the beans and arrange in a single layer. Bake, uncovered, for 45 minutes or until the bacon is cooked and the beans look wrinkled.
