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Slow-Cooked Green Beans

Rated as 4.69 out of 5 Stars

"Why take something that normally takes 5 minutes to cook and cook it for 2 hours? Because it produces one of the most delicious things you'll ever taste. There's going to be a lot of juice, and that's what you dip your corn bread into."
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2 h 25 m servings 124
Original recipe yields 6 servings


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  1. Place saucepan over medium heat; cook and stir bacon in the hot pan until almost crisp, about 6 minutes. Add onion; cook until browned bits of food on the bottom of the pan have dissolved in the onion's juices and onion is soft and golden brown, about 5 minutes. Stir in garlic and tomato sauce. Cook until garlic has softened, about 1 more minute.
  2. Place green beans into a skillet and pour in chicken broth. Raise heat to high, add salt, black pepper, and cayenne pepper to beans, and bring to a simmer. Beans will begin to soften. Turn heat to medium-low and simmer for 1 1/2 hours. Stir occasionally. Add more broth or water if mixture seems dry.
  3. Adjust levels of salt, black pepper, and cayenne pepper to taste. Cook until beans are soft and tender, about 30 more minutes. Transfer beans and some of the pan juices to a deep serving platter.


  • Cook's Notes:
  • By cutting the onion in the same direction that the fibers that hold the onion together go, the pieces will hold their shape better and they won't just disappear.
  • You can use almost any tomato product, including chopped fresh tomato.
  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 124 calories; 4.3 16 7.3 13 782 Full nutrition

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Read all reviews 208
  1. 268 Ratings

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Most helpful positive review

This was the BEST green bean recipe I have ever tried! Have to admit I was somewhat skeptical of cooking time also. Not anymore! I made it for a B-B-Que we attended yesterday( doubled recipe) ...

Most helpful critical review

I didn't like this recipe at all. The taste was okay but I would not make it again. To spend over 2 hours cooking this was not worth it.

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Most positive
Least positive

This was the BEST green bean recipe I have ever tried! Have to admit I was somewhat skeptical of cooking time also. Not anymore! I made it for a B-B-Que we attended yesterday( doubled recipe) ...

Just like my Nana used to make! I made it exactly as written except for one thing: right at the end, I added a splash of red wine vinegar to brighten it up (I do this with my slow-cooked greens ...

I think there is a step left out in the printed recipe, as compared to the video. Video shows everything done in the saucepan, whereas the printed recipe starts and cooks the beans separately, ...

I'm not from the South, but my late husband was, and this is THE BEST recipe I have found so far for green beans. Add potatoes half way through and fry some chicken in an iron skillet and there...

This was yummy! When hubby saw it cooking he said "That looks like the beans my mom used to make" The only thing I did different was I used fresh tomatoes peeled and seeded and run through the i...

These beans were wonderful! I made them for my family for Christmas. They were good the day I made them, but the day after they were truly amazing. I recommend making them the day before and ...

Ahhhh maz ZING! I've been in search of a green bean recipe a next door neighbor used to always make and this is oh so close. I needed about 5 cups of chicken stock to cover my beans but other...

This was absolutely incredible. We followed the directions to the T. I will make this at least once a week moving forward. I have never had better green beans. Don't be hesitant about using toma...

To heck with the green beans. The sauce is excellent!! I used my home canned V6 juice instead of tomato juice and, instead of cayenne, used smoked paprika.