The beans don't have to be covered, as they soften they will sink in, so about 2/3 of the way up the crock is good.ĥ. Snap ends off all of those beans, and break any large ones in half, putting them in the crockpot as you go. Saute the Onion & Garlic in a little Olive Oil until just starting to brown. Low-Sodium Beans a la Stella (Stella is my grandmother)ġ Large Sweet Yellow Onion, sliced in large piecesġ can Hunts Fire Roasted Tomatoes, drained (these have some sodium in them so leaving the juice out helps cut down on that)ġ can No Salt Added Diced Tomatoes, undrainedġ. I wanted to thank you so much, the beans were a huge hit! All of my aunts wanted the recipe, so I just wanted to send you a copy of what I did also. LEFTOVER REPORT These warm up again and again without the beans breaking down. 3.5 (4) 4 Reviews This recipe frees up precious stovetop space and reminds us of the traditional green beans our grandmothers used to make. DAY OF - Rewarm the beans til hot clear through.ONE or TWO DAYS BEFORE - Completely cook the beans.SEVERAL DAYS AHEAD - Roast the tomatoes.Cook for about 10 hours or until beans are almost buttery.
After several hours, remove the ham hock and cut the meat into pieces and return it (along with the bone and any large pieces of fat, if you like) to the pot. Adjust heat to maintain slow simmer, stirring occasionally and adding water if needed. Place all the ingredients in the slow cooker, cover and let come to a simmer.
Country green bean recipes plus#
Hands-on time: 20 minutes to start plus occasional stirring while cookingĢ pounds fresh green beans, ends snapped, broken into two or three piecesġ yellow onion, cut in fat wedges and separated (the big size means that the pieces still discernible as onion even after the long cook)ġ ham hock (a meaty one if you can find it)Ģ cups slow-roasted tomatoes (suggested substitute: a 15-ounce can of stewed tomatoes, broken into pieces, plus a teaspoon of fennel seed) They're definitely down-home good cookin'. My recommendation? We should all claim these beans. To me, the irony is that the inspiring recipe comes from a cookbook about Midwestern food which calls them 'Indiana Green Beans'. The flavor is rich and sweet with a character that's new to me in beans.Ī SOUTHERN? ITALIAN? TURKISH? SPECIALTY Five minutes of Google leads me to believe that slow-cooked beans are (1) a classic way to cook beans in the American South, especially when served, along with their 'pot liquor', with corn bread and (2) a classic Italian recipe, especially with tomatoes added and (3) famous in Turkey. The beans turn buttery - but not mushy, they hold their structure.
I snapped the picture and tasted the beans after just six hours - very good. These beans win no beauty prize but in the talent department, they take home the crown. Today's vegetable recipe: Fresh green beans cooked 'low and slow' for ten hours until the beans turn almost buttery (but not mushy).
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