Description
This green bean crockpot recipe transforms humble beans into a flavorful side dish with a smoky paprika glaze, perfect for busy families or budget cooks seeking comforting, easy meals. It cooks hands-off in a slow cooker, filling your kitchen with an inviting aroma.
Ingredients
- 2 lb fresh green beans, trimmed and snapped
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 cup vegetable broth
- 1 tablespoon smoked paprika
- 2 tablespoons date syrup (or pure maple syrup)
- 1 tablespoon apple cider vinegar
- 1 teaspoon fine sea salt, or to taste
- 0.5 teaspoon black pepper, freshly ground
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- 0.5 cup slivered almonds
- 0.25 cup fresh dill, finely chopped
Instructions
- Prepare Ingredients: Trim fresh green beans (no need to thaw if using frozen). Finely dice the yellow onion and mince the garlic cloves.
- Sauté Aromatics: In a large 10-inch skillet, heat the olive oil over medium heat until shimmering. Add the finely diced yellow onion and sauté, stirring frequently, for 5-7 minutes until softened and translucent.
- Add Garlic: Stir in the minced garlic and cook for an additional 1 minute until fragrant, being careful not to brown it.
- Assemble Slow Cooker: Transfer the sautéed onion and garlic to a 5-6 quart slow cooker. Add the trimmed green beans, vegetable broth, smoked paprika, date syrup, apple cider vinegar, fine sea salt, and black pepper. Stir gently to combine, ensuring beans are evenly coated.
- Slow Cook Beans: Cover the slow cooker and cook on the LOW setting for 4-6 hours, or on the HIGH setting for 2-3 hours, until the beans are tender but still hold their shape.
- Thicken Glaze: About 20 minutes before serving, whisk together the cornstarch and cold water in a small bowl until smooth to create a slurry. Increase the slow cooker setting to HIGH (if not already). Pour the cornstarch slurry into the slow cooker, stirring gently. Cover and continue to cook for 15-20 minutes, or until the glaze has thickened to your desired consistency.
- Toast Almonds and Garnish: While the glaze thickens, toast the slivered almonds in a dry skillet for 3-5 minutes until golden brown and fragrant. Stir the finely chopped fresh dill into the green beans just before serving. Garnish with the toasted slivered almonds.
Notes
To save time, use pre-minced garlic or pre-chopped onions. Frozen green beans are a fantastic shortcut, requiring no trimming. For optimal flavor, choose vibrant, snap-fresh green beans during summer and early fall, though frozen beans work perfectly year-round. If beans aren’t tender enough after recommended cooking, extend by 30-60 minutes on HIGH. Fresh dill provides an aromatic lift; flat-leaf parsley is also a great option. Always check your vegetable broth label to ensure no hidden gluten.
- Prep Time: 15 minutes
- Cook Time: 320 minutes
- Category: Side Dish
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150 g)
- Calories: 200 calories
- Sugar: 3 g
- Sodium: 290 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 8 g
- Protein: 3 g
- Cholesterol: 0 mg