Crockpot Green Beans Recipe

Sautéed Green Beans

These sauteed green beans are the best way to cook green beans. It is a quickand easy method that makes perfectly tender and delicious garlic green beans.These make the perfect side dish for dinner and can be saved an reheated foranother meal.Prep Time: 5 minutesCook Time: 10 minutesTotal Time: 15 minutesServes:6 servingsHover over “serves” value to reveal recipe scaler

Crisp Pickled Green Beans

This recipe is the same as my aunt’s that we have been making for years – it’sone of our family tradition too! It’s a wonderful treat – they come out crisptasty and not too spicy. If I have beans that are irregular I cut them intotwo inches pieces and then pack and process as specified. I have alsosubstituted several dashes of cayenne pepper or our favorite hot sauce insteadof using pepper flakes. I like the fresh dill best but have also used a tsp ofdill seed or dried dill weed (or a combination of the two) if I can’t get dillheads.I make these – this exact recipe came from my Joy Of cooking book. I reducethe vinegar to 1 3/4 cups, add more kosher salt, crush several cloves ofgarlic and add 8-10 peppercorns and I usually use dried dill weed (cause freshis hard to find!). I heat the water, vinegar and salt in the microwave while Iam snipping the ends off of the green beans and cleaning them. I put thebeans, garlic, dill, and peppercorns in the square tupperware container andpour the hot liquid over. Then I refrigerate for one week – they are ready toeat. YUM.My sister-in-law gave me the recipe for these. But she adds a approx. 1/4 capple cider vinegar. These go absolutely great in a bloody mary!The taste of these dilly beans is fine, but the recipe proportions are allmessed up. There is no way 2 1/2 pounds of beans will fit into six 1/2 pintjars. I believe the author meant pint jars (1/2 quart). I used 2 1/2 pounds ofbeans and doubled everything and put them in pint jars. I also cut the vinegarfrom 2 1/2C to 2C.Excellent! Just enough heat and very crunchy! This recipe also works well withother veggies too- cauliflower, carrots, cabbage, bell peppers, or a mixtureof whatever you like.Boil those jars, don’t just simmer, remember that canning is in part germwarfare. I live in the mountains, so I boil them for 20 minutes or so, but ifyou’re not, 15 will do. You have to cook what’s in the jars to make it safe,even if it is pickled. That said, the recipie itself is very good and evenwith the extra cooking, mine turn out crisp and delicious. I like them betterwith a small garlic clove added to each jar rather than just cooked in thebrine. I also like to add about 1/2 tsp granulated sugar to each jar, itmellows the flavor without making them sweet.This recipe is AWESOME!!! I use them as pickles on sandwiches. I added 1/3 ajalapeno to make it hot. To die for!!! Thanks for the recipe. It is bound tobe a family fav for a long time. I have made 4 batches so far.This is a really great thing to do with green beans when your garden is fullof them.. I made some up to try and to my surprise they are wonderful. My 7year old daughter loves them a little spicy but I also added cider vinegarwith the white and I also used wax beans. Very yummy will make again.This recipe was cake. No, really. Even *I* was able to make it and not mess itup. And under a half hour, nonetheless. I made only one change and that wasadding 1/2 sliced onion, divided, to both jars. That’s it. Super simple. Iknow I have to wait three weeks to try one but I doubt I’ll wait that long.It’s taking everything I have to sit here and not eat one now. It smellsamazing. I’ll update my review once I’ve been able to try one. EDITED: Triedone five hours after it first went in the fridge–THE BEST PICKLED GREEN BEANSI’VE EVER HAD. EVER. BUT, next time, I’d cut back on the salt. The longer itsits, the saltier mine got.Sautéed Green Beans RecipeThese sautéed green beans are my favorite way to make green beans! This recipeis quick and easy, and produce the most tender and delicious green beans. Theyare flavored simply with fresh garlic, salt and pepper which allows thenatural flavors to shine through. Sautéed green beans make the perfect side toserve with anything like grilled steak, chicken, meatloaf, or even pastadishes and are perfect to bring to a barbecue!


1x2x3x * 4 cans cut green beans 14 oz * ½ cup onion chopped * 2 beef bouillon cubes * ½ teaspoon black pepper * ½ teaspoon garlic powder * 4-5 slices bacon cut into small pieces


* Pour 2 cans drained and 2 can undrained green beans in bottom of crock pot. * Add chopped onion, bouillon cubes, pepper, garlic powder and cut up bacon. Stir to combine. * Cover tightly and cook on Low for 4-6 hours.

How to serve Sautéed Green Beans

You can find green beans as a staple food in many different types of cuisinesand ethnic regions. This makes them a really versatile side dish for almostanything you find yourself cooking up, from American to Asian, or evenItalian. Here are some of my favorite dishes to serve these sautéed greenbeans with: * Grilled meats like steak, chicken or pork chops * Casseroles like my bacon ranch chicken * Traditional American dishes like meat loaf * Or you can make chicken and top it over the green beans for a complete meal in itselfWhen you serve the green beans themselves you can dish them out straight up,or choose a few things to top or garnish them with. I usually do them plain,but if I feel fancy here are a few delicious options: * Lemon- just squeeze some fresh juice over top * Red pepper flakes- add as much as you like for flavor and heat * Sesame Seeds or pine nut- lightly toast them and sprinkle over top * Parmesan- this is another go to for us! * Feta- combine with a squeeze of lemon for a real treat * Sriracha- A little squeeze looks beautiful with the color and adds lots of flavor!

Sautéed Green Beans Recipe

Skip to RecipeThese sautéed green beans are pretty much my go to recipe for when I need aside to go with anything. I feel like they can compliment pretty much any dishfrom any cuisine so whether I am making chicken rice casserole or capresechicken, these are a perfect side dish. I love that they are made all in onepan on the stove top. That makes it quick and easy both to make and clean up.And goodness knows with three busy kiddos I need help cleaning up!There are a few reasons besides how easy they are that I love this recipe.First, green beans are super heathy. They are low fat, high in fiber, and packa punch with nutrients. They tend to be a pretty kid friendly vegetable too,so even though this recipe makes “grown up quality” green beans, the kids willusually eat them too without a fuss.


* Rinse and dry the green beans completely. Break or cut off the ends of each bean. * Heat 1 tbsp of olive oil in a large skillet over medium high heat. Once heated add the green beans and cook for 6-7 minutes for thin green beans, or 8-9 minutes for thick green beans, stirring regularly until they begin to soften and brown slightly on the outside. * Use a garlic press to press in the garlic. Then stir in the salt and pepper to taste and cook and additional 2 minutes. Remove from the heat. * Garnish as desired and serve.”

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