Slow Cooked Country Green Beans Recipes

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
• Combine bacon, green beans, onion, butter, chicken broth, garlic, salt, and pepper in a saucepan. Cover and simmer on medium heat until beans are tender, 15 to 20 minutes.

Steps:

• Place bacon in a small pan and cook over medium-high heat, turning occasionally, until almost crisp but not fully cooked, 3 to 5 minutes.
• Place chicken broth, green beans, onion, vinegar, sugar, garlic, black pepper, and seasoned salt in a slow cooker. Add bacon and stir to incorporate fully. Cook on High for 1 hour.
• Turn slow cooker down to Low and cook for 7 hours more. Taste and adjust seasoning. Serve in a large bowl with some of the broth.

Steps:

• Place saucepan over medium heat; cook and stir bacon in the hot pan until almost crisp, about 6 minutes. Add onion; cook until browned bits of food on the bottom of the pan have dissolved in the onion's juices and onion is soft and golden brown, about 5 minutes. Stir in garlic and tomato sauce. Cook until garlic has softened, about 1 more minute.
• Place green beans into a skillet and pour in chicken broth. Raise heat to high, add salt, black pepper, and cayenne pepper to beans, and bring to a simmer. Beans will begin to soften. Turn heat to medium-low and simmer for 1 1/2 hours. Stir occasionally. Add more broth or water if mixture seems dry.
• Adjust levels of salt, black pepper, and cayenne pepper to taste. Cook until beans are soft and tender, about 30 more minutes. Transfer beans and some of the pan juices to a deep serving platter.

Steps:

• In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until beans are crisp-tender. Drain if necessary.

Steps:

• Place green beans, pepper and onion mix, and bacon bits in a slow cooker. Season with garlic salt and pepper and top with butter chunks. Cook on high until heated through, 2 to 3 hours.

Steps:

• Grab a good sized pot.
• Set the heat on the stove to medium high.
• Cook the bacon in the pot until brown, but not crunchy (include onion in this step cooked until translucent if desired).
• Add canned beans with juice to pot, making sure to stir the bacon and its juices into liquid.
• Add pepper sauce, salt, and pepper to pot.
• Leave on medium-high heat, uncovered, until beans and liquid come to a slight boil.
• When a boil is achieved, stir, turn the heat down to medium-low and cover (adjust the heat so the beans are just about boiling with the cover on but not boiling out of the pot).
• Cook for 1 hour, stirring every 10-20 minutes.
• Add more spices if desired (take a taste test every now and then).
• For fresh beans, before cooking as directed above, boil beans in enough water to cover + 1 teaspoon salt for 5 minutes (I feel this helps get rid of the strange taste some fresh green beans have).
• Drain.
• Add fresh green beans to recipe as indicated, but add enough water to cover once more.

Steps:

• Combine all ingredients in saucepan.
• Bring to a boil.
• Cover and reduce heat to a simmer.
• Cook 15 minutes.

Steps:

• Snap off green bean ends, then snap in half.
• In large stock pot, add all ingredients, adding just enough water to cover green beans.
• Cover pot and simmer for about 2 hours. Green beans are done when fork tender.

Steps:

• Empty canned green beans with liquid into a large saucepan. Add enough water to just cover beans. Stir in fatback, bouillon, onion powder, garlic powder, seasoned salt, and pepper until well combined; bring to a boil.
• Boil for 10 minutes, then reduce heat to low and simmer for 30 more minutes.

Steps:

• Cut the ends off of the green beans (or snap them like the old folks did and remove the string).
• Wash and drain the beans.
• Cut the bacon into small cubes, and set it aside with the onion and garlic, until ready to use.
• Bring the large pot of salted water to a boil ( about 2 tablespoons salt to 1 ½ gallons of water).
• Add the beans and the lemon juice.
• Let this boil gently for 7 to 10 minutes, until the beans are tender.
• Drain the beans, reserving about 2 cups of the cooking water.
• In a large sauté pan, cook the bacon.
• Then add the onion and garlic Sauté for 7 to 10 minutes over low heat.
• Add the beans and the reserved water to the bacon mixture.
• Add the butter, season with salt and pepper, and cover.
• Simmer for 5 minutes over low heat.
• Serve.

Steps:

• Using a large pan, put all the ingredients in the pan.
• Bring to a boil.
• Cook for approximately two and a half hours.
• If needed add more water.
• Make sure the beans are really tender before serving.