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Yields:
8 - 10 serving(s)
Prep Time:
20 mins
Total Time:
4 hrs 20 mins
When it feels like every nook and cranny of your oven, stove top, and refrigerator are jam-packed with holiday dishes, these slow cooker green beans can braise away in the background. Planning a perfect Thanksgiving or Christmas menu can be a daunting task, so, make sure to have plenty of make-ahead and slow cooker recipes handy! These green beans are inspired by some of Ree’s favorite Spanish green beans with tomatoes. The beautiful and festive red and green tones of the tangy dish “lends a flavorful punch that’s amazingly complementary to the rest of the typical Thanksgiving grub,” she says. Because this green bean recipe can be made with either fresh or frozen green beans, there is no need to limit this delicious side to just one holiday!
Can you put raw green beans in the slow cooker?
Yes, the beauty of the gentle heat of a slow cooker (even when it’s on high) is that it is perfect for braising. With just a little bit of liquid, the slow cooker has the power to turn tough chuck beef into tender pot roast, raw potatoes into luscious scalloped potatoes, and raw green beans into a succulent vegetable side dish.
Can you substitute canned green beans for fresh in slow cooker green beans?
If fresh green beans are not available due to seasonality (usually May to October), substitute 2 pounds of frozen green beans. Canned green beans are already boiled during the canning process and will not hold their shape as well as frozen or raw. Plus, starting from frozen and raw gives you the opportunity to season the green beans from the start with smoky bacon and tomatoes.
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Ingredients
- 8
slices thick-cut bacon, sliced 1/2-inch thick
- 1
medium yellow onion, chopped
- 3
garlic cloves, finely chopped
- 1/4 cup
chicken broth
- 1
(15-oz.) can diced tomatoes
- 1
(8-oz.) can tomato sauce
- 2 1/2 tsp.
kosher salt, plus more to taste
- 1 1/2 tsp.
paprika
- 1 tsp.
dried oregano
- 1 tsp.
ground black pepper
- 1/4 tsp.
crushed red pepper flakes
- 2 lb.
fresh green beans, trimmed
- 1 1/2 Tbsp.
red wine vinegar
Directions
- Step 1In a medium skillet over medium-high heat, cook the bacon until crispy, 7 to 9 minutes. Transfer to a paper towel-lined plate, reserving the drippings in the skillet. Add the onion to the skillet and reduce heat to medium. Cook, stirring frequently, until the onion is softened and lightly golden, about 3 minutes. Add the garlic and cook until fragrant, 30 seconds. Add the broth and scrape up any browned bits. Add the mixture to a 6-quart slow cooker.
- Step 2To the slow cooker, add the tomatoes, tomato sauce, salt, paprika, oregano, black pepper, red pepper flakes, and half of the bacon, stirring well to combine. Stir in the green beans.
- Step 3Cover and cook on low for 6 hours or on high for 3 hours.
- Step 4Stir the vinegar into the green beans and taste for salt. Cover and cook for 1 hour until the beans are tender.
- Step 5Hold on warm for up to 4 hours. Serve with remaining crispy bacon.
Tip: This dish can be made all the way through up to 2 days in advance. Remove the beans from the crock and allow to cool completely before refrigerating. Place the beans back in the slow cooker and cook on high for 1 to 2 hours until hot. Keep on warm for up to 4 hours. Crisp up the reserved bacon in a skillet, if you like.
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