I updated this green bean holiday side dish by adding a touch of white wine, fresh thyme and green onions. It’s delicious and easy to make, and my family loves it!
—NANCY HEISHMAN LAS VEGAS, NV
PREP: 20 MIN. • COOK: 3 HOURS • MAKES: 10 SERVINGS
2 pounds fresh green beans, trimmed and halved
1 can (8 ounces) sliced water chestnuts, drained
4 green onions, chopped
5 bacon strips, cooked and crumbled, divided
1/3 cup white wine or chicken broth
2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
4 garlic cloves, minced
1 1/2 teaspoons seasoned salt
1 cup (8 ounces) sour cream
3/4 cup crumbled Gorgonzola cheese
1. Place green beans, water chestnuts, green onions and 1/4 cup cooked bacon in a 4-qt. slow cooker. In a small bowl, mix wine, thyme, garlic and seasoned salt; pour over top. Cook, covered, on low until beans are crisp-tender, 3-4 hours. Drain liquid from beans.
2. Just before serving, stir in sour cream; sprinkle with cheese and the remaining bacon.
TEST KITCHEN TIP
To trim fresh green beans quickly, simply line up the ends of the beans; then, using a chef’s knife, slice several at a time.