Slow-Cooked Green Beans Recipe -
Slow-Cooked Green Beans Recipe
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Slow-Cooked Green Beans
Slow-cooked green beans with bacon—it's Southern-style comfort food at its best. See more

Slow-Cooked Green Beans

Recipe by  

"Why take something that normally takes 5 minutes to cook and cook it for 2 hours? Because it produces one of the most delicious things you'll ever taste. There's going to be a lot of juice, and that's what you dip your corn bread into."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings


  1. Place saucepan over medium heat; cook and stir bacon in the hot pan until almost crisp, about 6 minutes. Add onion; cook until browned bits of food on the bottom of the pan have dissolved in the onion's juices and onion is soft and golden brown, about 5 minutes. Stir in garlic and tomato sauce. Cook until garlic has softened, about 1 more minute.
  2. Place green beans into a skillet and pour in chicken broth. Raise heat to high, add salt, black pepper, and cayenne pepper to beans, and bring to a simmer. Beans will begin to soften. Turn heat to medium-low and simmer for 1 1/2 hours. Stir occasionally. Add more broth or water if mixture seems dry.
  3. Adjust levels of salt, black pepper, and cayenne pepper to taste. Cook until beans are soft and tender, about 30 more minutes. Transfer beans and some of the pan juices to a deep serving platter.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 2 hrs 10 mins
  • READY IN 2 hrs 25 mins


  • Cook's Notes:
  • By cutting the onion in the same direction that the fibers that hold the onion together go, the pieces will hold their shape better and they won't just disappear.
  • You can use almost any tomato product, including chopped fresh tomato.

Reviews More Reviews

Aug 19, 2013

This was the BEST green bean recipe I have ever tried! Have to admit I was somewhat skeptical of cooking time also. Not anymore! I made it for a B-B-Que we attended yesterday( doubled recipe) and used fresh green beans , tomatoes, and onions from my garden. People raved about this dish. Even people who normally don't like green beans went back for seconds!! I was asked several times for recipe . This is such a keeper!! Would give it more stars if I could! By the way, chef John is probably my favorite contributor! I love all his recipes, always right on for amount, taste, and quality.

Dec 22, 2013

I'm not from the South, but my late husband was, and this is THE BEST recipe I have found so far for green beans. Add potatoes half way through and fry some chicken in an iron skillet and there's your meal!! My 9 year old son and I thought they were AWESOME!! (And I'm from Chicago by the way!)

Mar 17, 2014

So very, very good. I followed the recipe exactly and got rave reviews. It is time consuming but so worth it. I served it with herb roasted chicken and rice pilaf.

Dec 11, 2013

Good recipe-- I did without tomatoes cause I didn't have it and not sure if I wanted to add tomatoes with it. I would leave out the salt or add less next time... hubbie said it was a bit salty. I don't tend to salt my food when cooking so it may be we are not use to it be salty. I used crush flake peppers instead of cayenne. Served it with some meatloaf and it was a hit with the husband!

Dec 08, 2013

I just finished preparing this recipe. I cooked them for 90 minutes. Absolutely delicious! Served it with brown rice.

Nov 28, 2013

This was absolutely incredible. We followed the directions to the T. I will make this at least once a week moving forward. I have never had better green beans. Don't be hesitant about using tomato ... the taste is excellent.

Nov 26, 2013

Pretty good taste.

Nov 12, 2013

Delish! You can never go wrong with Chef John! Didn't do the whole 2.5 hours only 1.5 due to time but still amazing! Next I might try throwing in some potatoes... Definitely going on my holiday cooking list


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  • Calories
  • 124 kcal
  • 6%
  • Carbohydrates
  • 16 g
  • 5%
  • Cholesterol
  • 13 mg
  • 4%
  • Fat
  • 4.3 g
  • 7%
  • Fiber
  • 6 g
  • 24%
  • Protein
  • 7.3 g
  • 15%
  • Sodium
  • 821 mg
  • 33%

* Percent Daily Values are based on a 2,000 calorie diet.

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