Slow Cooker Green Beans with Bacon and Onions Recipe
Slow Cooker Green Beans with Bacon and Onions
Submitted By: Taz
Ingredients:
2 Lbs Fresh Green Beans - trimmed
8 Slices Thick Cut Bacon - divided
4 sprigs Fresh Thyme
1 clove Fresh Garlic - sliced thin
½ Large Sweet Onion (Vidalia, Walla-Walla, etc)* - sliced thin
¼ Cup Low Sodium Chicken Broth - can substitute vegetable stock if desired
1 tsp Fresh Ground Black Pepper
Kosher Salt to taste
Preparation:
- Cut six of the bacon slices into ½ inch pieces - Place a large skillet over medium-high heat and add the cut bacon to the cold skillet
- Allow the bacon to cook (stirring frequently) until crispy (apx 8-10 minutes) - Using a slotted spoon, transfer the bacon to absorbent paper (leave the rendered fat in the skillet!) and set aside to cool - Once cool, crumble and set aside until needed
- Return the skillet with the bacon fat to the heat and add the onion and garlic - Allow to cook (stirring occasionally) until the onions are just tender (apx 3-4 minutes)
- Remove from heat and add the green beans to the onion/garlic mixture - Allow to 'cook' (stirring frequently) using the residual heat for 2-3 minutes
- Transfer the green bean/onion mixture to the crock of a large (5-7 quart) slow cooker (Crock-pot®)
- Add the remaining two slices of uncooked bacon, broth, thyme, and fresh ground pepper to the crock and thoroughly combine
- Cover and allow to cook on low 5-6 hours (High for 3 hours) until beans are tender
- Once beans are cooked to your liking, turn off the heat - Remove the bacon slices and thyme sprigs from the crock - Adjust seasoning if necessary with kosher salt to taste - Sprinkle the cooked and crumbled bacon over the top and replace the cover - Allow to sit 5 minutes to warm the crumbled bacon a bit before using a slotted spoon to transfer to a serving dish - Add a good 'dollop' of butter if desired, and serve hot
*
Can substitute a large yellow/brown, white, or red onion for a stronger flavor - Or even
shallots (apx 1 ½ cups sliced) if desired
