From Table to Tradition: Shelby Durham's Green Bean Bundles

2012 Nov/Dec Edition


We asked these three families to share a cherished recipe that has been taken from the table to become a time-honored tradition in the family kitchen. Each started with a different take on family fare, but all of these stories and recipes have now become staples of a special time and place within each succeeding generation.
Shelby Durham II and his mom Karen Durham
“I never really cared for vegetables growing up,” says Shelby Durham, chef at the Country Club of Paducah. “One year for Thanksgiving, my mother placed these on the table.  I tried them and instantly fell in love with.  I am pretty sure that everything tastes better wrapped in bacon, and the green bean bundles are no exception.  This is one of my favorite recipes for the holidays.  Several of my favorites I have learned from my mother.”
Green Bean Bundles
2 cans 15 oz whole green beans
15-16 slices of bacon cut in half
1 cup brown sugar
2 sticks butter, melted
½ tsp garlic salt (can substitute 1 to 2 tbsp minced garlic)
Dash of soy sauce
Drain green beans. Take 6 to 7 beans, roll them in a half bacon slice and secure with toothpick. Repeat with remaining beans and bacon. Place in baking dish.
Mix brown sugar, melted butter, garlic salt, and soy sauce. Pour over green bean bundles and let sit overnight in the fridge.
Bake uncovered at 350 degrees for thirty minutes.


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