Crockpot Green Beans
2 h 10 min
|
easy
|
vegetarian
Recipe by Eunice
Introduction
These crockpot green beans are a Tex-Mex spin on the classic slow-cooked side, simmering in buttered veggie broth with taco seasoning, smoked paprika, garlic, and lemon so they turn silky, zesty, and smoky without going mushy.
Perfect for weeknights, potlucks, or holiday spreads, this set-it-and-forget-it side stays warm on the buffet, plays nice with roast chicken or tacos, and leaves you with citrusy spiced broth that is liquid gold for soups or rice.
Ingredients (6 servings)
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Ingredients
- 1½ lb green beans, trimmed green beans 1.5 lb
- ½ cup vegetable broth vegetable broth 0.25 lb
- 2 Tbsp unsalted butter unsalted butter 1 oz
- 1 packet taco seasoning mix taco seasoning mix 1 oz
- 1 tsp smoked paprika smoked paprika 0.08 oz
- 1 lemon, zested lemon 1 ct
- 1 Tbsp fresh lemon juice lemon 0.33 ct (for fresh lemon juice)
- 2 tsp brown sugar brown sugar 0.29 oz
- 2 cloves garlic, minced garlic 0.18 head (for garlic clove)
- ½ tsp ground cumin ground cumin 0.04 oz
- 1 tsp onion powder onion powder 0.08 oz
- ½ tsp freshly ground black pepper black peppercorns (for freshly ground black pepper)
How to Make Crockpot Green Beans
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Prep the veg and aromatics
Trim the green beans, mince the garlic, zest the lemon, and squeeze the juice into a small cup to add later.
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Build the seasoning base in the crockpot
Add the green beans to the crockpot with the vegetable broth, taco seasoning, smoked paprika, cumin, onion powder, black pepper, brown sugar, and minced garlic.
Dot the butter over the top or melt it first and drizzle, then toss thoroughly so every bean is coated in the seasoned broth as noted.
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Cook low and slow or quick and hot
Cover and cook on High for about 2 hours or on Low for about 4 hours, stirring once halfway to redistribute seasoning.
Keep the lid closed as much as possible so the beans steam and the flavors concentrate.
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Finish with lemon and adjust
When the beans are tender with a little bite, stir in the lemon juice and most of the zest.
Taste and add a pinch of salt only if needed since taco seasoning is usually salty.
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Optional quick char for drama
For a little blister and extra depth, spread the beans on a sheet pan and broil 2 to 3 minutes, or toss in a hot skillet for 1 minute.
Hit with the remaining zest right before serving.
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Serve and store smart
Serve hot with the savory lemony juices spooned over.
Save the leftover cooking liquid for rice, quinoa, or tomorrow’s soup because we do not waste flavor in this kitchen.
Substitutions
- Butter -> Olive oil or vegan butter
- Use 2 tablespoons extra-virgin olive oil or a good vegan butter for a dairy-free version that still gives a silky glaze and keeps the seasoning clinging nicely.
- Taco seasoning -> Homemade blend
- Mix 2 teaspoons chili powder, 1 teaspoon paprika, 1 teaspoon cumin, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon oregano, and 3/4 teaspoon kosher salt for cleaner flavor and full control over heat and salt.
- Smoked paprika -> Minced chipotle in adobo
- Stir in 1 to 2 teaspoons minced chipotle for a deeper smoky heat and a lightly saucy finish that hugs the beans.
Tips
- Add acid at the end for tender beans
- Lemon juice can toughen veggies if added early, so keep it for the finish to preserve tenderness and bright flavor.
- Season smart, salt last
- Most taco seasoning already packs salt, so taste after cooking and finish with only a pinch if needed to avoid oversalting.
- Control texture with time
- For crisp-tender beans, start checking at 90 minutes on High or 3 hours on Low and pull when they are just bendy with a little snap.
- Keep that lid shut
- Every peek dumps heat and adds time, so only stir once halfway to keep cooking on schedule and flavor concentrated.
- Zest like a pro
- Zest directly over the hot beans so the citrus oils perfume the dish, then reserve a pinch to sprinkle at the table for a fresh pop.
- Knife-and-trim hack
- Line a handful of beans, trim one end in a single cut with a sharp knife, flip, and trim the other end to fly through prep without bruising.
- Reduce for a glossy glaze
- If the crockpot leaves extra liquid, crack the lid for the last 15 minutes on High to gently reduce and concentrate the sauce.
Nutrition Facts *
| Energy | 93 | kcal |
|---|---|---|
| Protein | 2 | g |
| Total Fat | 4 | g |
| Carbohydrates | 13 | g |
| Dietary Fiber | 4 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Can I use frozen green beans?
- Yes, use them straight from the freezer, add 15 to 20 minutes to the cook time, and expect a slightly softer texture with a bit more liquid that you can reduce at the end.
- How do I avoid mushy beans?
- Cook on the shorter end of the time window, stir only once, and add the lemon at the end, then pull the crock insert off the heat as soon as they are just tender.
- What if my beans are too salty?
- Stir in a splash of unsalted broth and a squeeze of lemon to balance, or add a handful of unseasoned cooked potatoes to absorb excess salt, then remove them before serving.
- Can I make this ahead?
- Yes, cook to just tender, cool, and refrigerate up to 3 days, then rewarm gently with a splash of broth and finish with fresh lemon zest so the citrus tastes lively.
- Can I use canned green beans?
- You can, but they are already soft, so heat on Low for 45 to 60 minutes just to infuse flavor, then finish with lemon and zest right before serving.
- How do I make it spicier without blowing up the salt?
- Add 1/4 to 1/2 teaspoon chipotle powder or red pepper flakes, which bring heat without extra sodium.
Serving Suggestions
Serve these beside garlicky grilled steak or a pan-seared salmon, and spoon that smoky-lemony jus over everything like you meant to from the start.
If you want to flex, add a spoonful of sofrito with the broth or finish with toasted almonds and crumbled queso fresco for crunch and cream to play with the heat.
More pairings:
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