When I was growing up, green beans were cooked with bacon grease, pieces of bacon and pieces of new potatoes. They certainly tasted good (and you know how much I adore bacon), but the carb-fallout from the potatoes seemed highly unnecessary and there certainly are healthier ways to make a good-tasting green bean. To the rescue, Deloris — with this effortless, no fat way to fix them.
- 6 cans Italian-style green beans (they’re the funny-looking flat ones. You may know them as Kentucky Wonder beans, if you plant them in your garden)
- 1 pkg. Good Seasons dry Zesty Italian dressing mix
Get out your crockpot and stick a liner in it. If you don’t have a crock pot, I suppose you could do this in a heavy dutch oven on the stove over very low heat.
Drain the liquid from all but one of the cans of green beans. Throw the beans from 3 cans into your crockpot. Put on half the Good Seasons dry mix. Put the beans from the other 3 cans in (including the one with the liquid still in it). Add the other half of dry Good Seasons mix. Stir gently.
Cook on high for 2-3 hours or low on 6. You could probably stretch the time a bit if you needed to, but I think it’s best with the times listed.
Add a little shredded purple cabbage for garnish. Be forewarned, however, that if you have leftovers the appearance of the cabbage the next day may frighten you when you first open the container and don’t remember what it is.
This recipe can be cut in half. Shorten the cooking time if you do so.
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