Make-Ahead: Bring 3 quarts water to a boil in a Dutch oven. Meanwhile, wash beans; trim ends, and remove strings. Set beans aside.
Cut off and discard 1/2" from each end of carrot. Using a vegetable peeler, cut 8 paper-thin lengthwise strips from carrot; trim ends evenly.
Add carrot strips to boiling water in Dutch oven; cook 45 seconds or just until tender.
Remove with a slotted spoon; set aside, and cool.
Return water to a boil, and add beans. Cook 5 minutes or until crisp-tender.
Drain; rinse with cold water, and drain. Gather 8 to 12 cooked beans into a bundle; wrap 1 carrot strip around each bundle. Tie ends in a knot, or tuck ends under each bundle and place in a large baking dish.
Melt butter in a small skillet over medium heat. Stir in garlic powder, basil, and hot sauce; cook 30 seconds.
Drizzle melted butter mixture over beans. Cover with aluminum foil, and chill up to 1 day.
When Ready to
Bake beans, covered, at 350 for 10 minutes or until thoroughly heated.
Sprinkle with pimiento, if desired, and lemon rind before serving.
Serve carefully, keeping bundles wrapped with carrot strips.
