There’s one summer vegetable that I love fresh picked more than the rest … green beans.
As a kid I remember helping my mom snap fresh green beans every summer and watching her drop them in the pot with the hideous looking ham hocks. It was a task that I don’t remember resenting even though I wasn’t fond of being in the kitchen.
These days … I don’t mind the chore for the first ten minutes or so. Then I’m just bored and turn the snapping job over to hubs.
The fun for me doesn’t begin until I start dropping all of the ingredients in the 7 qt slow cooker. You can of course cook stove top green beans a lot faster but I prefer to let the slow cooker do all the work and come home to a house that smells just incredible.
The key (for me) to great tasting fresh green beans is the bacon. Lots and lots of bacon. Oh and the bacon grease too! I won’t even try to claim these are healthy, they’re comfort food that you might find in a southern kitchen.
Eight hours later you get a dish of savory green beans that just melt in your mouth!
- 2 – 49 oz cans Swanson Chicken broth
- 2 large bags of fresh green beans (sorry, I don’t weigh or measure them)
- 1 large sweet yellow onion
- 1 pound of Oscar Mayer bacon, cut into chunks
- 6 small red potatoes, cut in half
- 1 tablespoon black pepper
- 1 tablespoon salt
- 1 stick of butter, cut into chunks
- Prep the green beans by cutting off the ends and snapping each bean in half. Then rinse the green beans and drop them in a 7 qt slow cooker.
- Fry the bacon just until crispy and pour the cooked bacon and all of the drippings over the green beans.
- Add the chicken broth to the slow cooker.
- Cut the onion into bite size chunks and drop them in the slow cooker along with the potatoes.
- Add the pepper and salt. Stir.
- Cover and cook on high for 8 hours.
- minutes before the green beans are done, add the butter.
- Serve warm and save the rest for left overs.