- 2 pounds fresh green beans, trimmed and halved
- 1 can (8 ounces) sliced water chestnuts, drained
- 4 green onions, chopped
- 5 Jones Dairy Farm Dry-Aged 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.
Reviews forGarlic Green Beans with Gorgonzola
"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."
"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."