Post date: Jan 20, 2014 1:25:48 AM
Recipe for crockpot
I have to say that my favorite vegetable growing up was my moms green beans that she cooked overnight in
the crockpot. Sometimes she even would throw some potatoes in and that would be our dinner. Sounds weird
to some maybe, but give it a taste and you’ll be hooked. It takes just 5 minutes of hands-on time, a Few Hours
in the Slow Cooker, and You Have a Delicious Southern Side Dish.
Don’t be tempted to use canned green beans as is the practice in some sub-standard restaurants. While the
canned variety possess the f amiliar gray-green color of properly cooked (at least according to Southerners)
f resh or f rozen beans, they don’t absorb the f lavors of the bacon and onion. The result will be miserably
overcooked, rubbery, soggy, over-salted green beans with a bit of bacon and onion. Yuk!
Ingredients
1/4 cup cooked and crumbled bacon
1 small chopped onion
1 pound f rozen whole green beans (or f resh if you can get them)
1/2 cup hottest tap water
1 cup chicken stock (or 1 cup water, 1 chicken bouillon cube.)
1/2 teaspoon salt
1 teaspoon black pepper
1 clove garlic minced
Preparation
1. Place the bacon and onion in the crock of a slow cooker.
2. Add the green beans, but don’t stir.
3. Mix the water, chicken stock and the salt & pepper and garlic; pour over the beans.
4. Cook on low 4-6 hours (or over night) or high 2-3 hours.
5. Stir before serving.
Bobbie first tried this on 1/19/2014