Slow-Cooked Green Beans

Slow-Cooked Green Beans

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Chef John 23849

"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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2 h 25 m servings 124 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 124 kcal
  • 6%
  • Fat:
  • 4.3 g
  • 7%
  • Carbs:
  • 16g
  • 5%
  • Protein:
  • 7.3 g
  • 15%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 756 mg
  • 30%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


  • 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.


  1. 77 Ratings

Most helpful positive review

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) ...

Most helpful critical review

beans came out mushy

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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) ...

Just like my Nana used to make! I made it exactly as written except for one thing: right at the end, I added a splash of red wine vinegar to brighten it up (I do this with my slow-cooked greens ...

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...

I think there is a step left out in the printed recipe, as compared to the video. Video shows everything done in the saucepan, whereas the printed recipe starts and cooks the beans separately, ...

This was yummy! When hubby saw it cooking he said "That looks like the beans my mom used to make" The only thing I did different was I used fresh tomatoes peeled and seeded and run through the i...

Ahhhh maz ZING! I've been in search of a green bean recipe a next door neighbor used to always make and this is oh so close. I needed about 5 cups of chicken stock to cover my beans but other...

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.

To heck with the green beans. The sauce is excellent!! I used my home canned V6 juice instead of tomato juice and, instead of cayenne, used smoked paprika.

Wanted to make green beans as I remember my Greek granny did; after watching Chef John's entertaining and educational video, and taking this wonderful chef's suggestion to use fresh tomatoes, I ...

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