2 (16 oz.) cans WHOLE green beans (stacked in can, drained)
12 to 16 slices uncooked bacon, cut in half
8 oz. bottle French dressing
4 to 5 whole pimentos, cut in strips

Arrange green beans in bunches of 8; wrap 1/2 slice bacon around each 1. Place in 9 x 13 inch Pyrex dish. Pour dressing over bundles; let marinate in refrigerator for 3 hours. Bake at 350 degrees for 40 minutes, TURNING AFTER 20 MINUTES. Garnish with pimentos. (This recipe was given to me by a good Presbyterian friend and pastor's wife: Martie Cladis of Austin, Texas.)