Fibrous and crunchy green beans turn into succulent and flavorful green beans when made in the slow cooker. It can be challenging at this time of year, but start with the freshest vegetables you can find.
Makes 6 to 8 servings.
2 pounds fresh green beans
8 to 10 cherry tomatoes, halved
2 tablespoons olive oil
1 small red onion, diced
1/2 teaspoon dried thyme
1/2 cup dry white wine
Salt and pepper to taste
1. Snip off the ends of the beans and remove the “string” that runs the length of the bean if it reveals itself. Rinse the beans under cold water, and put them in the slow cooker. Add the cherry tomatoes.
2. In a small skillet over medium-high heat, cook the onion in the oil until just translucent, about 2 minutes. Remove from the heat and stir in the thyme. Put over beans in the slow cooker.
3. Add the white wine. Cover and cook on Low for 2 to 3 hours. Season with salt and pepper.