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Pioneer Woman Crock Pot Green Beans

Pioneer Woman Crock Pot Green Beans - recipe card
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These slow-cooked green beans are simmered in a savory broth until meltingly tender, infused with onion, garlic, and a hint of red pepper flakes. The low-and-slow method develops deep, homey flavor that reminds you of a country kitchen. Serve as a comforting side dish that pairs with almost any meal.

Ingredients

Scale
  • 1 lb fresh green beans, trimmed and snapped into 2-inch pieces
  • 1/2 cup yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 cup low-sodium vegetable broth
  • 1/2 cup water
  • 2 tbsp unsalted butter, cut into small pieces
  • 1 tbsp olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper, freshly ground
  • 1/4 tsp red pepper flakes (optional, for a little heat)
  • 1/2 tsp dried thyme
  • 1 bay leaf

Instructions

  1. Trim the green beans by cutting off the stem ends and any brown spots. Snap them into approximately 2-inch pieces for even cooking and easy eating. Rinse thoroughly under cold water and drain well.
  2. In a slow cooker (4-quart or larger), combine the green beans, diced onion, and minced garlic. Toss with your hands or a spoon to distribute the aromatics evenly.
  3. In a small bowl, whisk together the low-sodium vegetable broth, water, olive oil, kosher salt, black pepper, red pepper flakes (if using), and dried thyme. Stir until the salt is mostly dissolved.
  4. Pour the broth mixture over the green beans. Add the bay leaf and gently stir to coat all the beans. Place the butter pieces on top—this will melt and enrich the cooking liquid as it heats.
  5. Cover the slow cooker and cook on LOW for 4 to 5 hours, or on HIGH for 2 to 3 hours, until the beans are as tender as you like. For traditional ‘fall-apart’ Southern-style beans, cook on LOW for 5 hours; for a bit more bite, check at 4 hours.
  6. About 15 minutes before serving, taste a bean to check the seasoning. Add more salt or pepper if needed. If the liquid looks too thin for your liking, simmer uncovered on HIGH for the last 15 minutes to reduce slightly.
  7. Remove and discard the bay leaf before serving. Use a slotted spoon to transfer the green beans to a serving dish, leaving excess liquid behind, or serve with a ladle if you prefer saucy beans.
  8. Garnish with fresh thyme or cracked pepper if desired, and serve hot. Leftovers can be cooled and stored in an airtight container in the refrigerator for up to 4 days.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. To freeze, cool completely, transfer to a freezer-safe container or resealable bag, and freeze for up to 3 months. Reheat in a saucepan over medium heat, stirring occasionally, until hot (or in a microwave in 1-minute increments). The beans will continue to soften upon reheating, so expect them even more tender.

Nutrition

Keywords: crock pot green beans, slow cooker green beans, pioneer woman green beans, southern style green beans, easy side dish, no bacon green beans, vegetarian green beans, crockpot recipe, green beans and mushrooms, comfort food

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