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Cut meat crosswise into eight pieces. Sprinkle lightly with salt and pepper. Wrap one slice of bacon around each meat slice; secure with a small skewer or wooden pick.
For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above pan. Place meat on grill rack over drip pan. Cover and grill about 25 minutes or until meat is slightly pink in center and juices run clear (160°F), turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Cover and grill as above.)
While meat is grilling, chop four of the green onions; set aside. Add the remaining green onions to grill directly over heat. Cover and grill for 3 to 4 minutes or just until tender, turning occasionally.
Meanwhile, in a medium saucepan, combine chopped green onions, beans, tomatoes, ketchup, water and mustard. Bring to a boil; reduce heat. Simmer, covered, until heated through. Keep warm. Serve meat with bean mixture and green onions.