Green beans are one of my favorite vegetables. I can enjoy them bought fresh, canned or frozen. Sometimes green beans can seem like an afterthought for the side dish, but this recipe is simple and easy but takes green beans to a very pleasant and surprising level. I especially love that this recipe is prepared in the slow cooker.
This recipe calls for either fresh green beans or frozen green beans. I used frozen and they turned out to be delicious! Slow cooker meals are wonderful, but it was not until recently that I started using the slow cooker for side dishes. When you are feeding a group, these slow cooker side dishes are perfect.
Slow Cooker Green Beans
- 2 T olive oil
- 1 yellow onion diced
- 2 cloves garlic minced
- 2 lbs fresh or frozen green beans if using fresh, rinsed and strings removed
- 1 14 oz can vegetable broth or 1 3/4 cup vegetable broth
- 1/2 t garlic salt
- salt and pepper to taste
- Spray a 5 to 7 quart slow cooker with non-stick cooking spray.
- In a medium skillet, sauté the onion over medium heat until translucent. Add the garlic, and sauté for 30 seconds.
- Now add the cooked onion and garlic along with the remains ingredients into the slow cooker.
- Cover and cook on low for 4 to 5 hours. The cooking time will depend on you slow cooker and how tender you want your green beans. I used frozen green beans straight out of the freezer, and I like my green beans very tender. My green beans were perfectly tender at 4 and half hours.
Recipe Source: Six Sisters Stuff