The first time I ever tasted Green Bean Bundles was at a wedding reception. The food had been prepared by the finest cooks in the county- well, at least in a twenty mile radius of Methuselah Baptist Church. The groom was Brother Joe’s boy- they had the same coloring- honey blond hair that waved just right. Brother Joe had done right by the boy, he’d had a good wholesome life. The bride was a striking redhead with bright blue eyes; both the bride and groom had that fresh scrubbed look- pink cheeks, sparkling eyes- corn fed and well bred.
She didn’t look it, but the bride was a few years older than Brother Joe’s boy, John Roy. John Roy had fallen in love at first sight of Babs in a sequin suit twirling her fire batons. He was a freshman in high school and she was a senior- a high school majorette- Babs didn’t even know John Roy existed. She went off and got her education and he got his… One evening he pulled up at church and there was the pretty fire twirling majorette- except now she was leading a step sing at Methuselah Baptist Church. One thing led to another… John Roy and Babs decided to get married.
It wasn’t a big church but not too small either, big enough to have an active Deacon Board, WMU, quilting circle and even an Altar Guild led by a local florist who kept a pretty bouquet there every Sunday. The church was one of those sensible red brick buildings with clean white trim, Brother Joe made sure the grounds were neat as a pin. The church folks were thrilled John Roy had come back home- he had a steady job as production manager at the local plant; Babs taught the pre-school music program, was majorette sponsor in addition to her teaching job. The ladies of the church wanted to help with the wedding reception to be held in the paneled Fellowship Hall, kept fresh with lemon scented polish.
The bride was a cream puff of tulle and lace- the groom was as solid as sawmill timber. The wedding was simple but sweet as could be. The reception was a spread, I can tell you now… The Deacons supplied the Ham, the Bride’s family furnished the wedding cake, bowls of roasted pecans and one of the church ladies specialized in wedding mints. Every once in a while when I’m washing my devilled egg plate I think of that wedding reception still. Egg Plates in every hue came out of the little church kitchen- amber and green pressed glass, a pretty white ceramic with pink roses and at least two white ones- were swapped out as each was emptied of devilled eggs. Sitting beside the egg plates were long casserole dishes, too delectable to name…
with the exception of the unforgettable Green Bean Bundles … glistening with spices and oven roasted bacon. Now, all of these years later, I think of that wedding reception every time I make Green Bean Bundles … It’s the kind of dish that elevates even simple Roast Chicken, Fried Pork Chops or Meatloaf into an occasion! I’ve adjusted the recipe over the years and made them my own but they still take me back to a sweet wedding at Methuselah… Here’s how to make ’em-
Camellia’s Cottage Green Bean Bundles
- 1 lb. package of frozen whole green beans thawed (fresh may be used if in season, ends trimmed and blanched quickly- some use whole canned green beans as well)
- 8-10 slices of uncooked bacon- cut in thirds
- 3/4 cup of Italian Dressing- Use your favorite bottled brand or -Blend 1 teaspoon of Italian seasoning, I teaspoon of garlic salt, 1/2 teaspoon red pepper flakes, 2 teaspoons brown sugar,1/2 cup vinegar, 1/4 cup oil- preferably olive oil
- Method: Preheat oven to 350 degrees. Take small bundles of green beans and wrap with portions of uncooked bacon. Line the bundles up in an ungreased 8×8 glass baking dish until filled. Drizzle Italian Dressing Mix over the bundles. Bake for 30-45 minutes until bacon is done. Serve warm. Makes 4-5 servings. Recipe may be doubled or tripled to fill larger glass baking dishes.
Do not make these when you are alone- you’ll eat the whole dish! Over the years, I’ve eaten at many similar gatherings- dinner on the ground, potluck suppers, family reunions and Holiday Dinners…and the romance of a small country wedding reception at little red brick church- put on by the best cooks in a 20 mile radius! Oh me, like all Southern tales- this one is part truth, part fiction and part outright lies, but those Green Bean Bundles are the real deal!
Love y’all, Camellia
* Let me set the record straight a bit. The bride, groom and Brother Joe are fictional, embellished for humor! The details of the wedding have long since been forgotten, though typical of many sweet small weddings I’ve attended throughout my lifetime. Methuselah Church is fictional as well- though the description fits so many ‘neat as a pin’ small churches throughout Alabama that I have loved. However, the recipe for Green Beans Bundles is real, the places they’ve been served including a wedding reception are real too. The devilled egg plates at all of these gatherings always amaze me! The 20 mile radius? Well, let’s just say, I don’t have a good sense of direction- but I’ve heard that term my whole life- and somehow, in some places I think it surely must be true!
It’s a language as old as the hills, if we’d only listen…the Language of Herbs and Flowers. As the festive seasons approach… my mind turns to comfort foods and gifts. There is no more wonderful Gift of the Earth for cooking than Herbs. Fresh or dried herbs can make a lowly Chicken sing instead of squawk… an humble bowl of Vegetable Soup will fill the house with a more exquisite aroma. Who can imagine Cornbread Dressing without the scent of Sage? A Steak is fragrant encrusted with Rosemary. Herbs and Flowers have been speaking to Folks for hundreds of years. Bundled and hung to dry, herbs are gifts that keep giving long after harvest. No one really knows just when Herbs and Flowers uplifted folks with their Fragrant Whispers…and were often thought to ward off evil spirits. Historically, the color of flowers gave way to romantic notions.
I remember the first time I tasted Shortbread, my grandmother opened a package and gasped- ‘Oh! Tea Biscuits!’ Imagine my surprise when there were no biscuits inside! Mimi told what sounded like an exotic tale about real shortbread; she said the young Queen Elizabeth liked Scottish Shortbread served with Afternoon Tea! Small Square Shortbread in a distinctive red plaid tin was a delicacy to my grandmother- who didn’t waste time making cookies of any sort that I recall- with the exception being the occasional Southern Tea Cakes which are a totally different thing in the South. If Tea Cakes aren’t baked just right they ‘stick in your craw’ -they’re heavy and tend to have baking powder in them. However, fine Southern bakers did make Sweet Tea Biscuits or Butter Cookies which are interchangeable with traditional and variations of Shortbread.
Shortbread is a great choice throughout the year, though I tend to make it for the Winter Holidays because it is rich in butter. The truth is- add an extra cup of sugar, another stick of butter and 6 eggs, why you’d have Pound Cake batter! Shortbread is just that rich! The dough can be made in batches and put in the freezer for at least two months. If you make the dough now you’ll have plenty throughout the Holidays. Baked off fresh, Shortbread will mellow and keep for a good while in airtight tins. Packaged up, Shortbread is great for small favors or gifts. Here’s how we make it:
*All photographs are obviously mine. *The little plaid tins of Shortbread are made by Walker’s® and can be found, literally, around the world.
Camellia's Cottage 