Slow Cooker Green Beans Recipe (2024)

FAQs

How do you know when green beans are cooked enough? ›

So the next time you're boiling green beans, take a moment to taste one before declaring them cooked. If they taste more like grass than vegetable, give them another minute or two in the pot. Same thing for any other vegetable you're eating cooked.

Turns out cooking dried red kidney beans and cannellini beans in your slow cooker can make you sick. Find out how to eliminate the toxin that can make you ill and how to safely prepare and cook these commonly used legumes.

→ Safety Note: If you are cooking kidney beans, boil them for 10 minutes before cooking. This neutralizes a toxin called phytohemagglutinin (say that 3 times fast) that can cause acute digestive distress. Transfer the beans to the slow cooker: If you haven't already done so, rinse and pick over the beans.

Although there's no hard-and-fast rule to predict exactly how hungry your guests will be, this formula should get you through the farmer's market or grocery store with confidence that you've got it right: Assume that one serving of green beans is about one cup, or 5 oz, with about 12 to 13 green beans per cup, ...

Arranged in a single layer on a baking sheet, fresh green beans should be perfectly roasted after about 15 to 25 minutes in an oven heated to 400 degrees F. You'll know the beans are done when they look crisp, slightly shriveled, and slightly caramelized.

If the water level drops below the beans, add more water so the beans are covered at all times. The beans are done cooking when they're all tender; you can test this as they by smooshing a bean or two against the side of the pot with a fork — it should collapse easily, but not be mushy.

Dried beans typically have a moisture content of around 16%. However, as they age, moisture evaporates, giving pectin time to age and harden the skin. These beans can often take much longer to soften while soaking and cooking, up to twice the time!

Tender vegetables

Vegetables such as peas, asparagus and peppers can become a flavorless, mushy mess in a slow cooker.

Cook low and slow—patience is key. To cook on the stove, bring the pot of beans (soaked or unsoaked, with olive oil, salt, and any seasonings plus 2 to 3 inches of liquid covering them) to a boil over high heat, then reduce the heat so that your beans are barely but steadily simmering and cover with the lid.

Start the pinto beans in the morning, and they'll be ready by dinner. If you are comfortable leaving your slow cooker plugged in, you can even cook them overnight.

What happens if you don't cook beans enough? ›

In fact, undercooking beans increases the toxicity by five times. Yikes! The moral of the story is to eat beans from a can or to boil raw beans properly before cooking. For added safety, follow the FDA recommendation to soak beans for five hours before cooking them.

Place soaked beans in a large pot; cover with fresh water and bring to a boil. Reduce heat, cover, and simmer gently until beans are tender but firm. Most beans will cook in 45 minutes to 2 hours depending on the variety. Periodically, try a taste test or mash a bean against the side of the pot with a fork or spoon.

What is a Serving? A serving of green beans is one cup. This is about 20 medium green beans.

Figure 1 cup of dried beans will yield 2½ to 3 cups cooked, or 3 to 4 servings; a pound of dried beans will yield 5 to 6 cups cooked, or 6 to 8 servings.

Don't overcook them!

Nothing is worse than a mushy, overcooked green bean. Crisp and slightly tender beans is the goal. To achieve this, taste a bean or two during the cooking process. If it is too crispy for you, keep cooking, testing another green bean in a minute or two.

It is generally recommended to cook green beans to an internal temperature of 135°F to 140°F (57°F to 60°C).

They should be tender but still crisp, without squeaking between your teeth when you chew them. Drain and chill: Drain the beans, then immediately rinse under cold water to stop the cooking process.

Carefully add the green beans to the water using a slotted spoon and boil for about 4-5 minutes, or until crisp tender. Begin checking on them after 3 minutes to ensure they do not overcook. Drain the green beans in a colander in the sink. Serve with butter and additional salt, to taste.