Slow cooked southern style green beans were a favorite growing up. Usually cooked with bacon fat or ham, I just loved the flavor and texture. Once I became vegetarian in high school, my mom would cook the beans with just some canola or olive oil. While tasty, I missed having some extra flavor in there. The key is finding the right mix of ingredients and adding some spice--if you don't like spice, cut back on those aspects of the recipe.
--Instructions--
Break up a mess of Green Beans and throw them in your crock pot.
Add in:
Half a sliced Vidalia Onion
A few chopped cloves of Garlic
A freshly chopped Tomato (or two)
Enough Vegetable Broth to just cover (make sure it is gluten free)
A few dashes of Chipotle Hot Sauce
(Bourbon) Smoked Paprika ~1 teaspoon (or more to taste)
1 tablespoon of Sorghum
Red Pepper Flakes, Salt, and Pepper to taste
Optional: Chopped Red Pepper or Pimentos, New Potatoes
Set the crock pot on high for 4 hours or on low for 8 or longer. The green beans become incredibly tender. Make sure some of the pot liquor makes it onto your plate-- it is excellent mixed in with some mashed potatoes or sopped up with some cornbread!
No comments:
Post a Comment