Why prepare anything for two hours when it usually only takes five minutes? as a result of which one of the most wonderful things you will ever taste is produced. You dip your cornbread into the abundant juice, which will be present.
| Prep Time: | 15 mins |
| Cook Time: | 2 hrs 10 mins |
| Total Time: | 2 hrs 25 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 6 slices bacon, sliced crosswise into 1/2-inch pieces
- 1 onion, sliced lengthwise
- 3 cloves garlic, minced
- ¼ cup tomato sauce
- 2 pounds fresh green beans, trimmed
- 3 cups chicken broth
- salt and ground black pepper to taste
- 1 pinch cayenne pepper, or to taste
Instructions
- 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.
- 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.
- 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.
- By cutting the onion in the same direction that the fibers that hold the onion together go, the pieces will hold their shape better and they won’t just disappear.
- You can use almost any tomato product, including chopped fresh tomato.
Nutrition Facts
| Calories | 124 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 13 mg |
| Dietary Fiber | 6 g |
| Protein | 7 g |
| Saturated Fat | 1 g |
| Sodium | 782 mg |
| Sugars | 5 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
Didn’t take the full 2 hrs too cook and they were delish!!
amazing! I used a fresh chopped up beefsteak tomato. The pan was scraped for the last bit of the juice that formed. So freaking good!
Awesome and yummy!
I now make this recipe every year at Christmas time! Everyone LOVES it!!! Thank you!
I used frozen green beans. I was pleased. I’ll make this again.
So good! I’ve made it a few times now. A hit every time!
Not bad. It gave me some ideas on how to make beans similar to what I’ve had in Detroit. Those green beans did not have bacon or tomato sauce, but did have onions and probably broth. Those beans were addictive and I’d like to try to make that dish again.
I don’t know about other Southerners, but my mom (Texas) used to put a piece of white bread at the bottom of the bean and tomato pile. when you got to the bottom the bread was soaked with tomato garlic broth. Delicious. I sometimes ate this as a meal.
Yep! I used a fresh Roma, sooo delicious!
Realistically I would rate this recipe 4.5 . I thought it was very good, hubs loved it and gave it 5 stars. I liked it but thought it was missing the wow factor that Chef John presented in the video. I was a little nervous cooking green beans for 2 hours but they held up beautifully. I definitely will make this again. I used a good sized plum tomato in place of the tomato sauce.
This was amazing, delicious, sweet and smokey, absolutely addictive. My husband was raised on barely cooked vegetables and he couldn’t stop eating them. The only glitch was that once I had made the sumptuous bacon/onion/tomato mixture, I had no idea what to do with it. I watched the video, and found that the mixture gets dumped into the beans when they go into the broth. Next time I will use one pot!
Best. Ever. Green beans. I’m a Southern gal and I don’t know why I’ve never thought to put green beans in my crock pot. I had a French themed Christmas dinner, with a broccoli in béchamel main side, so I wanted a country style green for the dads also to choose from (mine aren’t known to be adventurous eaters) and I’m so glad I chose this! I cooked some pork belly and jowel with onion and garlic first on the stove, then moved it to the crockpot and added the chicken broth, tomato sauce, and green beans with a bit of lemongrass and rosemary, and set it on high to cook the morning of Christmas dinner. I kept it covered the two hours, and it was already smelling the whole house up so wonderfully. I then switched it to low for the last half hour-45 minutes (until I had hands to get to it). It was the star of the show, no doubt! And now the only way I want to make green beans. You will want cornbread to soak up this amazing juice, also. Cast iron skillet cornbread was the perfect soulmate for this amazing side dish that I could seriously eat for any meal. Thank you Chef John and to anyone who gave tips and changes, especially concerning the slow cooker; it was most helpful!
I loved this. I did not change anything and it was perfect. Thanks Chef John
Already planned my next occasion to make these green beans after making them for Thanksgiving as a variation on a traditional casserole. These are perfect to put on and leave while getting other things done on a busy day. I think this time I will triple my recipe. I used my enameled cast iron pot and it cooked them perfectly. I used one reviewers recommended splash of red wine vinegar at the end to tie everything together but did not make any other changes!
Made this recipe for Thanksgiving dinner and it turned out great. My husband and I both agreed that these were the best green beans ever. Thank you Chef John.
These were very good, but I think I put too much of a “pinch” of cayenne and my family thought they were too spicy. If I make them again, I might just leave it out, or only a very tiny pinch. Also, my husband likes his green beans more firm and was not impressed, but the kids seemed to like them.
Followed the directions with no changes and it Turned out great. My husband said it is a “Keeper”.
Takes a while but well worth it. It’s not hard to mix the ingredients together and then just let it do it’s thing!! This is a new fave!
My wife loves these, won’t have any other way!
Best beans ever! I did add extra bacon
The best! This recipe is the exact reason why you should slow cook green beans! I followed this to the T the first time, the cayenne was too much. The second, I nixed the cayenne and at the end added potatoes. Yummm My family said I need to make this more often! I’m making it right now, third time and definitely not the last!