Crockpot Green Beans
4 h 15 min
|
easy
|
vegetarian
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 15 min | 4 h | 4 h 15 min |
Introduction
These crockpot green beans come out tender, buttery, and packed with smoky, zesty flavor in every bite.
The slow cooker does all the work, soaking the beans in taco seasoning, lemon, and garlic for a fun twist on a classic side.
They are perfect for easy weeknight dinners, potlucks, or any holiday table when you need a hands-off veggie dish.
Ingredients (6 servings)
Ingredients
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How to Make Crockpot Green Beans
-
Prep the green beans
Rinse the green beans under cool water and trim off the stem ends.
If any beans are very long, snap them in half so they fit nicely in the crockpot.
-
Mix broth and seasoning
In a small bowl, whisk together the vegetable broth, taco seasoning, smoked paprika, cumin, onion powder, and black pepper.
Stir in the brown sugar, minced garlic, lemon zest, and lemon juice until everything looks evenly combined.
-
Load the crockpot
Add the trimmed green beans to the crockpot and spread them in an even layer.
Pour the seasoned broth mixture over the beans and toss well so every bean gets coated, as noted.
Use a spatula or tongs to bring any dry beans from the top down into the liquid.
-
Slow cook the green beans
Cover the crockpot and cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours.
Start checking toward the shorter time if you prefer crisp-tender beans instead of very soft beans.
-
Taste and serve
Once the beans are tender to your liking, give them a good stir and taste the cooking liquid.
Add a pinch more salt, pepper, lemon juice, or brown sugar if needed to balance the flavors.
Taste before adding salt because taco seasoning and broth already bring plenty of saltiness.
Transfer to a serving dish with some of the flavorful juices and serve warm.
Substitutions
- Butter -> olive oil
- Swap the butter for an equal amount of olive oil for a dairy-free version that still tastes rich and comforting.
- Vegetable broth -> chicken broth
- Use low-sodium chicken broth instead of vegetable broth if you want extra savory depth; it pairs well with taco flavors.
- Taco seasoning -> ranch seasoning with smoked paprika
- Use a packet of ranch seasoning plus the smoked paprika for a creamy-cool, herby twist that still feels bold and fun.
Tips
- Trim beans evenly
- Try to trim the stem ends to a similar length so the beans cook at the same rate in the crockpot.
- Do not overfill the crockpot
- Keep the crockpot no more than about two-thirds full so the heat circulates well and the beans cook evenly.
- Let the flavors sit a minute
- After cooking, turn the crockpot to WARM and let the beans sit in the liquid for 5 minutes for deeper flavor.
- Use fresh lemon at the end
- If you love bright flavor, squeeze a little extra fresh lemon over the beans right before serving for a clean finish.
- Make it a meal prep component
- Cook the beans slightly crisp, then cool and refrigerate to add to grain bowls, salads, or quick lunch plates all week.
Nutrition Facts *
| Energy | 110 | kcal |
|---|---|---|
| Protein | 2 | g |
| Total Fat | 4 | g |
| Carbohydrates | 15 | g |
| Dietary Fiber | 4 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Can I use frozen green beans instead of fresh?
- Yes, you can use frozen green beans. Do not thaw them first; just add them straight to the crockpot. Add about 30 minutes to the cooking time, and check for tenderness since frozen beans can soften faster.
- How do I keep the green beans from turning mushy?
- Use the LOW setting whenever you can, since a gentle simmer keeps the beans more intact. Start checking early, and switch the crockpot to WARM as soon as they reach your ideal tenderness. Avoid stirring constantly, because too much stirring breaks the beans and makes the texture softer.
- Can I make these green beans less spicy?
- Most taco seasonings are mild, but you can always adjust to your taste. Use half the packet at first, then taste at the end and add more if you want extra kick. A spoonful of brown sugar or extra lemon juice also softens any lingering heat in the sauce.
- Can I make this recipe ahead for a holiday meal?
- Yes, this is a great make-ahead side for busy holidays. Cook the beans until just tender, cool them in the liquid, and refrigerate for up to two days. Reheat in the crockpot on LOW until hot, adding a splash of broth if the mixture looks dry.
Serving Suggestions
This crockpot green bean dish pairs beautifully with tacos, grilled meats, or roasted chicken on busy weeknights.
For extra color and freshness, scatter chopped cilantro or green onions over the top right before serving.
Leftovers taste amazing tucked into quesadillas or mixed with rice and black beans for a quick lunch bowl.
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