Recipe by Audrey M
I make these during the holidays which frees up my time in the kitchen. These recipe comes from Not Your Mother's Slow Cooker Recipes.
Top Review by MathMom.calif
I made these for a big family Thanksgiving. I was looking for a crock-pot vegetable recipe to take to my mom's for T-day (so as not to tie up oven/stove space). This looked good and doesn't have all the cream soup or cheese or saltine crackers gunk. Everyone who tried this dish said it was good. I can't say it was my personal favorite. I used Chris & Pitts original barbecue sauce, although regardless of the brand/flavor of BBQ sauce, I think it just smells a bit odd to me when it gets cooked. I really liked the onions and bacon and using the bacon grease to grease the crockpot and to saute the onions. I wonder if there is some other low-cal sauce I might try instead of the BBQ sauce to give it some flavor but the BBQ itself just seemed a bit odd to me personally. As I said, others at the dinner complimented me on this dish, which is why I give it 4 stars.
- 2 slices pork bacon or 2 slices turkey bacon
- 1 small yellow onions or 1 small white onion, chopped
- 1 lb fresh green beans, stem ends snapped off
- 3⁄4 cup barbecue sauce, of your choice
Directions See How It's Made
- In a small skillet over medium-high heat, cook the bacon until crisp. Drain on paper towels, crumble and set aside.
- Grease the inside of the slow cooker with some of the bacon drippengs.
- Add the onion to the skillet and cook, stirring, until softened, about 5 minutes.
- Put the beans, crumbled bacon, and onion in the cooker. Pour over the barbecue suace, cover, and cook on Low until the beans are tender and glazed, 6 to 7 hours. Serve hot!