The green beans manage to maintain their crunch in this slow cooker recipe.
1 pound green beans
1 (10.75-ounce) can cream of mushroom soup, or 2 cups of homemade
1 teaspoon gluten-free soy sauce
1⁄2 cup skim milk (omit if using homemade soup)
1⁄3 cup shredded Parmesan cheese
1 cup French-fried onions, or 2 cups General Mills Gluten-Free Rice Chex Cereal, smashed and mixed with 1⁄2 teaspoon onion powder
1. Use a 4-quart slow cooker. Wash and trim green beans in even lengths, and put into the cooker. Add the soup, soy sauce and milk (if using).
2. Toss the beans gently to coat. Sprinkle on the Parmesan cheese, and add the French-fried onions or homemade topping.
3. Cover and cook on low for 4 to 6 hours, high for 2 to 3 hours, or until the green beans have reached the desired tenderness.
From Make It Fast, Cook It Slow: The Big Book of Everyday Slow Cooking by Stephanie O'Dea. Copyright (c) 2009. Published by Hyperion. Available wherever books are sold. All Rights Reserved.
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