- 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
- 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.
- Just before serving, stir in sour cream; sprinkle with cheese and remaining bacon. Yield: 10 servings.
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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"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."