March 26, 2018
Side Dishes, Beans, Dairy,
Nuts/Seeds, North American, Easy/Beginner Cooking, Slow Cooker, No Eggs, All Occasions more
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"If you're fond of the traditional green bean casserole as a side-dish for holiday meals throughout the year, but are ready to try a new & tasty alternative --- Then this Taste of Home recipe credited to Nancy Heishman of Las Vegas, Nevada is definitely your best option. I admit to some chgs that best suited our ingredient choices & # of servings desired. I halved her recipe to serve 5, so you can double it to serve 10 like Nancy. Water chestnuts are oddly & often missing from our grocery shelves, so I subbed pine nuts. The best feature of Nancy's recipe is that it relies on your crock pot to get the job done so you can tend to the rest of your meal. (Cook time does not include the time to crisp the bacon, but the prep time is generous & should allow for it) ENJOY!"
Put green beans, green onions, 2/3 of the crisped bacon & water chestnuts (if using) into a 3 qt crock pot.
In a sml bowl, combine the chicken broth, thyme & garlic. Pour the mixture over the green beans & cook (covered) on low setting for 3 hrs or until beans are crisp tender. Begin ck'ing for doneness @ 2 1/2 hrs cook time.
Use a slotted spoon to remove the beans from the crock pot to a serving bowl. Be sure all liquid has been well-drained.
Stir in the sour cream. Sprinkle w/the crumbled Gorgonzola (or blue) cheese, pine nuts (if using) & the remaining 1/3 of the bacon. Taste & adjust salt & pepper as desired. Serve immediately.
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These were super! My crock pot is a generous 6 quarts, and I was only making a 1/2 batch, so I just did it stovetop. I used the frozen beans and the pine nut option. Just threw the sour cream and blue cheese in the pot once the beans were done, then crumbled the bacon and sprinkled the pine nuts on top to serve. Really, really good! DH loved it, too! Made for Autumn Fever.