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

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"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!)

Jun 16, 2014

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 as well). You can't taste the vinegar, but it makes all of the rest of the flavors pop!

Jun 14, 2014

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 than that, made it exactly as directed and they turned out fantastic. Thank you for the recipe!

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.

Jul 13, 2014

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.

May 10, 2014

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 wasn't afraid to prepare this slow-cooked green bean recipe for the full two hours, but tried tasting beans at half hour intervals because I was skeptical. Granny didn't use bacon so I left that out this time. My family loves what jalapeño peppers do for flavor so I did slice a fresh one up and added it with the broth. I love Cremini mushrooms so I added 1/2 cup of fresh sliced, too. When two hours was up and there was the perfect amount of flavorful broth, I sprinkled 1/4 cup of crumbled feta on top. We had crusty multigrain bread so we sopped up the juices with that. I plan to prepare this dish with bacon and make cornbread, and leave out the mushrooms & feta for that one. (jalapeño will be delicious with Chef John's original version I feel), and will ALWAYS wait for the full two hours.

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!


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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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