This is a easy crock pot veggie with some serious taste. The green beans are slowly braised in olive oil, garlic, onion and tomato and have a great hearty flavor. Although this is just vegetables, this dish is flavorful and hearty enough to eat as an entree or side dish. Think spaghetti but with green beans instead of noodles.
This recipe makes about 5 cups of green beans. They are great as leftovers as well because the flavor just gets better. The green beans have approximately 3.65 g. net carbs for a 1/2 cup serving (measured packed) or 7.3 g. of net carbs for a whole cup (measured packed).
I made this in my 5 quart slow cooker.
(2) 1 lb. bags of fresh green beans; washed and trimmed*
1/4 cup of olive oil
3 tablespoons of tomato paste (adds 7.5 g. net carbs)
2 tablespoons of minced yellow onion (adds 2 g. net carbs)
2 large fresh garlic cloves minced (adds 2 g. carbs) [I use a garlic press for this]*
1 teaspoon salt
1/2 teaspoon of pepper
1 teaspoon of white vinegar
1/4 teaspoon of salt (optional – for seasoning after cooking)
Combine all of the ingredients and cook on low for approximately 6 hours. I like to stir the beans once of twice during cooking if I am home, but it is not required. Turn off the slow cooker and remove the lid. Stir the beans and let cool slightly before serving. I like to season the beans with an additional 1/4 teaspoon of salt after cooking.
When you trim fresh beans – you only need to cut off the stem end that was attached to the plant. The easiest and fastest way to do this is to assemble a handful of beans all facing the same direction and then run a knife through the top 1/4 of an inch or so of the stem side.
I love cooking with fresh minced garlic. I don’t ever use pre-cut jarred garlic. In my opinion, it has a completely different flavor than fresh garlic. I use this garlic press to easily mince garlic. It is easy to use and easy to clean and works with peeled or unpeeled garlic.
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