It doesn’t get easier than this tasty and easy side dish: slow cooker green beans go well with any main dish, any time of the year.
If a vegetable were like baking, I’d say green beans are all-purpose! For one thing, they come in different forms almost all year, and for another, they go with almost any meal.
I can almost hear the lovely “snap” or crunch of fresh green beans before they are cooked. You can eat them cold with salads, bake them in casseroles, sauté them in stir-fries, or, my personal favorite, put them in the slow cooker to add flavor!
To make a simple holiday side dish or a quick vegetable for lasagna during the week, slow cooker green beans are a great choice.
Green beans are a classic veggie side dish that pairs deliciously with everything from roast chicken to juicy burgers. But boiling or steaming them on the stovetop can lead to mushy, overcooked beans. That’s where the slow cooker comes in!
With its gentle, indirect heat, the slow cooker transforms green beans into tender, flavorful morsels. No more worrying about mushy veggies. But timing is everything when slow cooking green beans. Follow these tips to get perfectly cooked beans every time.
Pick Fresh or Frozen Beans
Always start with fresh or frozen green beans, not canned. Canned beans are already fully cooked during processing. So they’ll turn to mush in the slow cooker, instead of retaining their shape and bite.
If using fresh, look for crisp, bright green beans without brown spots. For frozen, opt for whole beans without added sauce or seasonings.
Prep Them Properly
Rinse fresh beans and snip off the stem ends. Leave whole – don’t cut into pieces. This helps the beans maintain their shape during slow cooking.
Frozen beans can go straight into the slow cooker, no thawing needed. The icy beans help release steam to cook the dish.
Add Aromatics Early
Sauté aromatics like onion, garlic, and spices in a skillet first. Then transfer them to the slow cooker.
Their flavors will infuse the beans as they cook, adding delicious depth. A bit of broth tomatoes, or sauce provides needed moisture.
Wait to Add Salt
Hold off on adding salt until the beans are cooked. The long cook time draws out the beans’ natural sodium. Taste near the end then season with salt and pepper as needed.
Acidic ingredients like tomatoes and vinegar also help boost flavor Add those early too
Cook Covered on Low
Cooking the beans covered on the low heat setting is key. High heat can scorch them before they fully soften.
Let those beans simmer gently for 4-6 hours on low until fork tender. Check them occasionally and add more liquid if needed.
Allow Natural Pressure Release
Once tender, turn off the slow cooker and don’t remove the lid! Letting the beans sit and naturally release steam prevents overcooking.
Let them rest for 15-30 minutes undisturbed for the best texture. Then stir in any finishing herbs or spices.
Add Hearty Toppings Right Before Serving
Bacon, cheese, breadcrumbs – tasty toppings can deteriorate over long cooking.
So wait to add heartier toppings after the beans have cooked and rested. Just reheat briefly to melt any cheese or crisp bacon.
With the right timing and techniques, slow cooked green beans become sweet, succulent morsels brimming with flavor. Just be sure to start with frozen or fresh, cook low and slow, and rest before serving.
Slow Cooker Green Bean Tips:
- Use fresh or frozen – not canned
- Prep by removing stems, leave beans whole
- Sauté aromatics first, add to slow cooker early
- Cook covered on low 4-6 hours
- Add salt, acid, and seasoning at the end
- Allow beans to rest 15-30 minutes before serving
- Add heartier toppings just before eating
The slow cooker works wonders on green beans, coaxing out their sweetness and texture. Follow these simple tips for tender, properly-timed green beans every time.
Is it possible to overcook fresh green beans?
This means that yes, green beans can be overcooked because they start to lose their shape and fall apart. Green beans cooked in a slow cooker will lose their bright color over time, but you don’t want them to turn completely olive-green.
How do you prep fresh green beans?
To get fresh green beans ready to eat, just wash and chop them like you would any other garden vegetable.
Don’t be put off by the thought of cooking fresh green beans because you have to snap or trim the ends. That is the hardest part, and it’s easy to fix: just cut off the ends one by one across a cutting board!
Crockpot BARBECUE GREEN BEANS | Perfect Summer Slow Cooker Side
FAQ
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