Bundle of Green Beans in Double Smoked Bacon

Stalk the green beans on both sides. Wash in cold water and strain in a colander. Boil some salted water following these two rules:

Season with 1 teaspoon of salt per liter, or quart, of water. Boil 4 liters, or quarts, per pound of green vegetables. Put the green beans in boiling water. Cook for 3 to 5 minutes, depending on the thickness of the beans.

Prepare a bath of ice-cold water. Strain the green beans in a colander. Transfer immediately to ice-cold water to refresh. The shock of the temperature change will fix the chlorophyll in the green beans. As such, they will stay bright green. Strain the green beans as soon as they are cold. This works for all green vegetables.

Separate into 6 equal portions. Season and brush the green beans with olive oil. Wrap in bacon slices. Fasten with two toothpicks and cut off the ends on both sides. Warm up the rest of the olive oil. Sauté the bundles on medium heat until golden brown. Set aside. Serve immediately without the toothpicks!

You may prepare everything ahead, banquet style. Reheat in the oven at 350°F for 7 minutes just before serving.