Search thousands of recipes reviewed by home cooks like you.

Slow-Cooked Green Beans

Slow-Cooked Green Beans

  • Prep

    15 m
  • Cook

    2 h 10 m
  • Ready In

    2 h 25 m
Chef John

Chef John

Why take something that normally takes 5 minutes to cook and cook it for 2 hours? Because it produces one of the most delicious things you'll ever taste. There's going to be a lot of juice, and that's what you dip your corn bread into.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 124 kcal
  • 6%
  • Fat:
  • 4.3 g
  • 7%
  • Carbs:
  • 16g
  • 5%
  • Protein:
  • 7.3 g
  • 15%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 821 mg
  • 33%

Based on a 2,000 calorie diet

Add to list

Directions

  1. 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.
  2. 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.
  3. 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.
  4. All done! Now take a photo, rate it, and share your accomplishments!
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Lana
13

Lana

8/19/2013

This was the BEST green bean recipe I have ever tried! Have to admit I was somewhat skeptical of cooking time also. Not anymore! I made it for a B-B-Que we attended yesterday( doubled recipe) and used fresh green beans , tomatoes, and onions from my garden. People raved about this dish. Even people who normally don't like green beans went back for seconds!! I was asked several times for recipe . This is such a keeper!! Would give it more stars if I could! By the way, chef John is probably my favorite contributor! I love all his recipes, always right on for amount, taste, and quality.

stellascarletfire
5

stellascarletfire

12/22/2013

I'm not from the South, but my late husband was, and this is THE BEST recipe I have found so far for green beans. Add potatoes half way through and fry some chicken in an iron skillet and there's your meal!! My 9 year old son and I thought they were AWESOME!! (And I'm from Chicago by the way!)

reidus
2

reidus

6/16/2014

Just like my Nana used to make! I made it exactly as written except for one thing: right at the end, I added a splash of red wine vinegar to brighten it up (I do this with my slow-cooked greens as well). You can't taste the vinegar, but it makes all of the rest of the flavors pop!

More reviews

Similar recipes

ADVERTISEMENT