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Garlic Green Beans with Gorgonzola Recipe
Garlic Green Beans with Gorgonzola Recipe photo by Taste of Home

Garlic Green Beans with Gorgonzola Recipe

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I updated this green bean holiday side dish by adding a touch of white wine, fresh thyme and green onions. It's delicious, easy to make and my family loves it!—Nancy Heishman, Las Vegas, Nevada
TOTAL TIME: Prep: 20 min. Cook: 3 hours
MAKES:10 servings
TOTAL TIME: Prep: 20 min. Cook: 3 hours
MAKES: 10 servings

Ingredients

  • 2 pounds fresh green beans, trimmed and halved
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 4 green onions, chopped
  • 5 bacon strips, cooked and crumbled, divided
  • 1/3 cup white wine or chicken broth
  • 2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
  • 4 garlic cloves, minced
  • 1-1/2 teaspoons seasoned salt
  • 1 cup (8 ounces) sour cream
  • 3/4 cup crumbled Gorgonzola cheese

Directions

  1. Place green beans, water chestnuts, green onions and 1/4 cup cooked bacon in a 4-qt. slow cooker. In a small bowl, mix wine, thyme, garlic and seasoned salt; pour over top. Cook, covered, on low 3-4 hours or until green beans are crisp-tender. Drain liquid from beans.
  2. Just before serving, stir in sour cream; sprinkle with cheese and remaining bacon. Yield: 10 servings.
Originally published as Garlic Green Beans with Gorgonzola in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2014, p80

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Garlic Green Beans with Gorgonzola

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MY REVIEW
Reviewed May. 31, 2015

"The first time I made this I followed the recipe exactly and it was barely edible. The second time I did it, I switched it up. Chicken broth to replace the wine. minus the bacon to make it vegetarian, Feta cheese to replace gorgonzola, half the recommended amount of Thyme, and cooked on high for 3.5 hours (and the beans were still kind of crunchy) I also added the sour cream halfway through instead of right before serving and I added 1/2 cup parmesan cheese. This made it much, much better. Actually pretty good.

But the original recipe is pretty awful. Sorry to say that, but it's true."

MY REVIEW
Reviewed Nov. 29, 2014

"I know that this probably sounds hateful and I'm sorry about that, but this was probably the worst tasting green bean casserole I ever made. It wasn't even edible. The flavors just did not blend together. The reciple said to cook on low, but halfway through I had to switch to high because the beans were still hard. I think that sticking with the first five ingredients and going heavier on the bacon and onion would have been enough. I did use chicken broth instead of the white wine but I don't think that it would have made any difference."

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