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Crispy bacon, wrapped around tender roasted green beans glazed in a smoky cherry garlic bourbon glaze.
Bacon wrapped anything is always a hit. Seafood, filet, and asparagus seem to be the most popular things wrapped. The reason for wrapping in bacon can be to add moisture and fat to leaner cuts of meat, to consolidate loose veggies or just because you like it. Whatever the reason, Wrapping in bacon is fun and adds a whole new flavor profile to build on. For this recipe I decided to make a sweet and smoky glaze using beautiful Rainier cherries. Rainer cherries are a yellow tone cherry, they show their sweeter side rather than a tartness like the classic red cherry. Try this recipe out the next time you need a simple side and let me know what you think!
TIPS & TRICKS FOR THE BEST BACON WRAPPED GREEN BEANS
par cook the bacon: partially cook your bacon prior to wrapping the green beans. that way it will even out the cook time with your green beans. pre cook the bacon at 350 for 10 minutes. some fat should render, you should have no extra color on the bacon, and let cool before handling.
use you the side of your knife to remove cherry pits: removing the cherry seeds can be quite daunting. for an easy removal (even easier than a cherry pitter) lay about 5-10 cherries out at a time take the side of you chef knife and apply a little pressure. the cherry seeds should pop right out to make them easy to separate.
prep your green beans: to prep your green beans remove the ends prior to wrapping. no need to partially cook them or prep them in any other way.
potato masher or blender: for the glaze you can decide if you like your glaze with some cherry chunks like mine or if you prefer a smoother glaze feel free to use an immersion blender or blender.
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