"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Slow Cooked Green Beans Recipe

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This recipe for Slow Cooked Green Beans, by , is from Herring Heritage Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Elizabeth Newmeyer
Added: Sunday, October 18, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Crockpot
Crockpot liner
small red potatoes
fresh green beans, chopped into chunks
egg noodles
sea salt
freshly ground pepper
garlic (fresh or dried)
onion (fresh or dried)
1 large can of chicken broth or stock
Bread (rolls, Sourdough, French bread)
Butter/margarine

Directions:
Directions:
Place the liner in the crockpot. Using a liner will make clean up much easier. On the bottom of the crockpot, place the small potatoes. You may want to cut them in half first if they are very large. Next, dump in all the green beans. Season to taste with the salt, pepper, onion, and garlic. Add chicken broth until all the beans are well covered. You want to use enough broth to help cook the noodles later. Cover and cook on low for 6-8 hours or on high for 4 hours. During the last 30 minutes, remove the lid and add the egg noodles. The hot broth will cook the noodles. Before serving check the potatoes to be sure they are soft and the noodles are fully cooked. Serve with warm bread and butter.

Number Of Servings:
Number Of Servings:
enough for my entire class
Preparation Time:
Preparation Time:
5-10 minutes
Personal Notes:
Personal Notes:
My students and I created this recipe so that we could cook and eat the green beans that came from our school garden. The meal smelled horrible while it was cooking so no one was willing to try it at first. The kids decided to give it to another teacher to try first. They were amazed that she loved it. Nearly every kid tried it and loved it. Bizarre but tasty!

 

 

 

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