Bacon-Wrapped Green Beans

Sara (shout out!) is on me about not blogging, especially during the Thanksgiving holiday. It was weird; I didn't cook much. We were invited somewhere else for the actual Thanksgiving Feast, so all I made was a side dish. I cooked a turkey later, but we just went into immediate leftover mode with it and never actually made it as a "meal." Speaking of leftovers, you know how I love them. My favorite leftover from thanksgiving is to cut a dinner roll in half, smear it with mayo, lay several pieces of dark turkey meat, some cornbread stuffing (my favorite) and some cranberry sauce on it, and that's my deal. So it was a little strange this year not to do that--but I made due.
This is a picture of the side dish we have every year now--
Bacon-Wrapped Green Beans. If you know me, you know I have a thing for bacon. And as much as I love it savory, I love a sweet twist on it as well. (Notice, I did get my turkey sandwich in there, but it's on Asiago Cheese bread with just mayo--I lived through it!)
So this is a recipe you can find in the Strand Family Cookbook. (Secretly, behind my mom's back, I gathered recipes from all of her side of the family in order to present a cookbook to her on her 70th birthday. The Strand family/descendants are awesome cooks!)

So this recipe is in there, but here's how it goes:

3 cans of whole greens beans (not cut or French style--use the long "whole" ones), drained
1 lb. bacon, cut strips into thirds
1 C. packed brown sugar
5-6 T. soy sauce
2 cloves garlic, minced

Wrap 5-6 green beans with a piece of the bacon and lay seam side down in a lightly greased, 9x13 Pyrex dish. Continue until all the bacon and/or greens beans are used. In a small bowl, mix the brown sugar, soy sauce and garlic. Mix well, and pour the mixture over the bundles, making sure to hit all of the bacon. Cover with plastic wrap and refrigerate overnight. Bake uncovered in a preheated 350 degree oven for 45 minutes to an hour.

That bacon becomes a kind of candy--so good!

More to come.