Bacon bean packets are very popular and delicious. So that they not only taste good, but also look good, because the eyes eat too, I write down my kitchen work.
It doesn`t necessarily have to be beans from Kenya; princess beans are just as suitable for this vegetable side dish. Only the kenya beans that we offer in winter are particularly thin, have the same length and are fresh.
During the winter in Germany you have to use frozen goods, which can, however, be of very good quality. The disadvantage, however, is that many beans are broken in the packs, so only a few are the same length. Then the committee is bigger. This waste can, however, be turned into just as tasty a vegetable if it is prepared differently. (see below)
First blanch the kenya beans in boiling and salted water for 6 minutes (simmer gently). Then pour through a sieve and quench with cold water, drain thoroughly and dry with kitchen paper.
There are 10 slices in my bacon package. To do this, 10 beans are first counted, because with our princess beans this results in a nice packet. The kenya beans are thinner, so more stalks could be counted, but I still make piles of 10 at first. Since there were still quite a few beans left, I divided them into all the piles and had about 12 beans per packet. Wrap these tightly in the bacon slices and fix with a toothpick. Then cut the left and right with the knife to the same length, it looks better.
Melt the butter in a pan and heat the bean packets over a gentle heat so that the bacon takes on color. You shouldn`t see any traces of roasting on the beans, they should keep a nice green color if possible. Possibly season the parcel with a little salt. Remove toothpicks before serving.
By the way, I cut broken beans into about 3 mm edge length and put them in the pan with very small ham cubes and butter. In this way, lightly fried, they serve the same purpose as the parcels and can also be served as vegetables in this way.
Ingredients
Print Recipe
Pin Recipe