A spicy corn chowder made in the slow cooker! This corn chowder really does clear your sinuses! It’s extremely simple and quite tasty!
| Prep Time: | 20 mins |
| Cook Time: | 55 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- ¾ cup olive oil
- 2 cups chopped onions
- 1 clove garlic, minced
- 2 pounds fresh green beans, rinsed and trimmed
- 3 large tomatoes, diced
- 2 teaspoons sugar
- salt to taste
Instructions
- Heat the olive oil in a large skillet over medium heat. Cook and stir the onions and garlic in the skillet until tender.
- Mix the green beans, tomatoes, sugar, and salt into the skillet. Reduce heat to low, and continue cooking 45 minutes, or until beans are soft.
Reviews
the flavor is great just too much oil
Loved it!
11-24-20. Making it now. 3-4 tablespoons olive oil, cooked the onions, garlic and dried parsley until soft. 2 cans green beans. 1 can crushed tomatoes. 1 tsp sugar, 1/2 tsp chicken better than bouillon with 1 cup hot water in the tomato can, then poured that in the beans cooking on low now. Basically followed several of the top comments.. Smells and Tastes fantastic!
Another delicious dish. I made this and took the tip from the previous comment to add parley and it was fabulous. My family loved it and will definitely make this again. I made this with the Greek Chicken and white rice which I commented a few minutes again. Thank you for these delicious recipes.
A little bit greasy, but very delicious! Makes an excellent complement for chicken!
Will redo!
This recipe uses way too much olive oil. It ends up making the green beans taste greasy. If you use fresh green beans you will have to add more water and more seasoning also. I recommend cutting the amount of olive oil and serving this with the Rachel Ray Cheesy Orzo recipe. It tasted great topped on that.
Great Recipe. Added 2 tsp cinnamon & 2 bay leaves, only for personal preference.
I do add parsley and oregano and some water and give these a good long simmer to make the sauce delicious. I also recommend serving with a hunk of feta. I make these pretty often — maybe weekly! In this photo I’m using half green beans and half purple just picked. They’ll all be green when cooked!
These “Greek Green Beans” are so delicious!!! Totally rock! Thank you “COLEE576” for sharing your recipe.
Great flavor just the way it was in the recipe without the sugar and added 2 more cloves of garlic.
I felt the amount of olive oil was excessive so I cut the suggested quantity by 1/3. I also covered the skillet after the beans were added, which meant the cooking time needed was much less. Those were the only charges I made and I will make the recipe again. Thanks.
Made this as a side dish for Traditional Gyro Meat (meatloaf) and it ROCKED! Even the kids liked it. Added a sliced red bell pepper because I saw it in another recipe and I happened to have one. Was skeptical that the beans would be total mush if I cooked for 45 minutes as recommended but I’m happy to say I was wr-r-r. They were perfect. Having the leftovers tonight. Might top with some Feta, but then again why mess with a good thing??
Substituted canned tomatoes. Added garlic salt to taste. The sauce was slightly sweet but a wonderful, savory substitute when craving pasta.
Loved this – it made ordinary beans special -thnx
THANKS FOR SHARING THIS RECIPE! In addition to following the directions I also drained the oil after sauteeing the garlic and onions. Then before serving I also drained some of the water created by the cooked string beans and garnished with shaved romano cheese. EVERYONE ENJOYED THIS SIDE DISH.
Excellent! Following other reviewers, 5 diced garlic cloves were sauteed after onion was soft. Then added the beans, 3 larged diced Roma tomatoes, 1/2 can tomato sauce, 1 cup chicken broth (could use water if going vegan), 1/2 cup diced parsley, sugar and salt. Cooked covered over low heat for 1-1/4 hours. The smell in the house was heavenly, and they could not have tasted better. Thank you for the recipe!!
Perfect as is. I’m Mediterranean and this was and is one of our staples during late spring, summers and early fall. Always served with poached fish and poached lamb or mutton. Thank you for sharing.
I had 2 cups chopped leeks left over from my leek/potato soup, and a half an onion, in they went. Ditto 2 sweet banana peppers from my garden, so all sautéed together. Even, at the very end and after tasting, plopped a tablespoon of balsamic into the dish. Did follow recommendations of parsley – have so much – and chicken stock (for sure). In no way was this “oily”. Very important to cook the beans thoroughly. Yay, the next day.
These are simply delicious!
I simply had to reduce the oil in this recipe, but kept the rest pretty much the same. Very good.