tag:blogger.com,1999:blog-11944565.post1192675794426574341..comments2024-03-20T10:36:19.032-05:00Comments on A Veggie Venture: Slooow Country Green Beans ♥Alanna Kellogghttp://www.blogger.com/profile/12869948243694610558noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-11944565.post-22060541942756344882008-12-03T07:25:00.000-06:002008-12-03T07:25:00.000-06:00Hi Alanna,I wanted to thank you so much, the beans...Hi Alanna,<BR/><BR/>I wanted to thank you so much, the beans were a huge hit! All of my aunts wanted the recipe, so I just wanted to send you a copy of what I did also. I hope your Thanksgiving was great!<BR/><BR/>Low-Sodium Beans a la Stella (Stella is my grandmother)<BR/><BR/>Ingredients:<BR/>1 Large Sweet Yellow Onion, sliced in large pieces<BR/>1 Garlic Clove, peeled and smashed<BR/>Flavorful Olive Oil<BR/>2 1/2 lbs. Fresh Green Beans<BR/>1 can Hunts Fire Roasted Tomatoes, drained (these have some sodium in them so leaving the juice out helps cut down on that)<BR/>1 can No Salt Added Diced Tomatoes, undrained<BR/>2 heaping tablespoons Tomato Paste<BR/>Water<BR/><BR/>Directions:<BR/>1. Saute the Onion & Garlic in a little Olive Oil until just starting to brown. Place in bottom of 5 or 6 qt. slow cooker.<BR/>2. Snap ends off all of those beans, and break any large ones in half, putting them in the crockpot as you go. Wine helps this go quicker.<BR/>3. Add Tomatoes and Tomato Paste.<BR/>4. Add a few cups of water. The beans don't have to be covered, as they soften they will sink in, so about 2/3 of the way up the crock is good.<BR/>5. Cook beans on low for 10 - 11 hours, stirring every few hours.<BR/><BR/>For my grandmother I served them as is, and for everyone else I baked and crumbled 4 slices of bacon, and tossed them with the beans before serving.<BR/><BR/>Have a great day,Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-11944565.post-91869334439836761632008-11-24T13:23:00.001-06:002008-11-24T13:23:00.001-06:00First off :-), thank you so much for your kind wor...First off :-), thank you so much for your kind words, you've MADE my day! <BR/><BR/>Second, good for you, adapting your cooking for people health requirements and diet preferences. It's not always easy, nearly always requires thinking and planning. <BR/><BR/>You know, if I were you, I'd skip the cured meat ingredient entirely. If you want to create a deep level of flavor, you might start off cooking the onions in olive oil until they're quite golden. You might also actually roast some tomatoes, to exact every bit of flavor from them. You'll also want to get no-salt tomato paste. This way, I think, you can extract the most flavor and perhaps -- maybe? -- not need to add any salt at all. A couple of hours before serving, if there's a certain blandness about the beans, before you do add salt, try deepening the flavor with herbs, perhaps dried sage, dried fennel, maybe rosemary too. <BR/><BR/>Good luck! If you think of it, I'd love to know how you do.Alanna Kellogghttps://www.blogger.com/profile/12869948243694610558noreply@blogger.comtag:blogger.com,1999:blog-11944565.post-22906632356883598352008-11-24T13:23:00.000-06:002008-11-24T13:23:00.000-06:00First off - I am a huge fan of Veggie Venture, and...First off - I am a huge fan of Veggie Venture, and I just recently subscribed to Kitchen Parade. I love your cooking!<BR/><BR/>I am planning on making your Slow Country Green Beans for Thanksgiving this year, and I need a little advice. My Grandma can't have much salt in her diet, and I was thinking of maybe using bacon or bacon fat, but as I've never used ham hock before, I'm not sure which is the better choice for lower salt or all-around healthiness. I would love to know what your opinion/ideas were on this.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-11944565.post-24901639167025929392007-11-15T09:48:00.000-06:002007-11-15T09:48:00.000-06:00Growing up I thought this was the only way to eat ...Growing up I thought this was the only way to eat green beans. Cookem' til they scream for mercy' is the way in Ky. Oh well, they taste best that way...lol! And I am madly in love with my crock pot, so here's another reason to use it. Thanks!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-11944565.post-76765403760413100262007-11-13T22:01:00.000-06:002007-11-13T22:01:00.000-06:00Ok, you have completely rocked the Thanksgiving ve...Ok, you have completely rocked the Thanksgiving vegetable world. I LOVE green beans. :)Deborahhttps://www.blogger.com/profile/11055898829292426436noreply@blogger.comtag:blogger.com,1999:blog-11944565.post-65247127201527612792007-11-13T15:09:00.000-06:002007-11-13T15:09:00.000-06:00Yahoo -- another recipe to try in my new slow cook...Yahoo -- another recipe to try in my new slow cooker! I'm for anything that is slow cooked, like those wonderful tomatoes.Lydia (The Perfect Pantry)https://www.blogger.com/profile/18005372315838352874noreply@blogger.comtag:blogger.com,1999:blog-11944565.post-53863744368925339842007-11-13T07:04:00.000-06:002007-11-13T07:04:00.000-06:00As long as your stove can maintain a slow simmer (...As long as your stove can maintain a slow simmer (I've cooked on a high-end Viking that can't, for example) then this should be no problem in a Dutch oven or other heavy-bottomed pot. But if you're <EM>looking</EM> for an excuse to get a slow cooker, go for it!Alanna Kellogghttps://www.blogger.com/profile/12869948243694610558noreply@blogger.comtag:blogger.com,1999:blog-11944565.post-44215524151275015552007-11-13T07:00:00.000-06:002007-11-13T07:00:00.000-06:00I really like this on Alanna. I like it so much i...I really like this on Alanna. I like it so much it might be worth getting a slow cooker for.MyKitchenInHalfCupshttps://www.blogger.com/profile/07321041059604871286noreply@blogger.com