Slow Cooker Green Beans and Petite Reds

Submitted by DailyInspiration

"From Diabetic Living - Low Carb Cooking. Sounds delicious and very easy to make."

 

• Ready In: 2hrs 20mins
• Ingredients: 15
• Serves: 8

ingredients

• nonstick cooking spray
• 453.59 g fresh green beans, trimmed
• 453.59 g tiny new potatoes, quartered
• 236.59 ml onion, chopped
• 59.14 ml water
• 1.23 ml salt
• 1.23 ml black pepper
• 59.14 ml light mayonnaise
• 59.14 ml nonfat sour cream
• 14.79-29.58 ml nonfat milk
• 14.79 ml Dijon mustard
• 14.79 ml lemon juice
• 2.46 ml dried tarragon, crushed
• 1.23 ml salt
• black pepper

directions

1. Coat a 3 1/2 -4 quart slow cooker with cooking spray. In the prepared cooker combine green beans, quartered new potatoes, onion, water, 1/4 teaspoons salt and 1/4 teaspoons pepper.
2. Cover and cook on low heat setting for 4 hours or on high high setting for 2 hours.
3. Meanwhile, prepare sauce. In a small bowl, whisk together mayonnaise, sour cream, milk, mustard, lemon juice, tarragon, and 1/4 teaspoons salt. Cover and chill until needed.
4. To serve, stir the sauce into mixture in slow cooker tossing until vegetables are coated. Sprinkle with additional pepper.

Reviews

[lauralie41]

Wow great beans and potatoes! I have a six quart slow cooker plus wanted leftovers so I doubled the recipe. Loved the fresh green beans and the sauce was full of flavor. Layered some sliced ham on top of the mixture for about the last hour of cooking and had a one pot delicious meal. Nancy another winner for us! Made and reviewed for the Football Pool 2019 - Week 6.

 

[Miss Fannie]

I thought the potatoes and beans would be mushy-wow, was I wrong. The beans were tender, crisp and the potatoes were melt in your mouth tender. I enjoyed the sauce on the potatoes, but would have liked the beans better without the sauce.