Plus, the slow cooker saves you time cooking at the stove.
verify to use fresh green beans, as frozen green beans will become mushy.
Cook on High until tender, about 2 1/2 hours.
Let stand for 15 minutes.
Drain (discard buttermilk) and return the onion to the bowl.
Sprinkle with flour, pepper and salt and toss to coat well.
Transfer to a large rimmed baking sheet.
Generously coat with cooking spray.
Bake, stirring once or twice, until tender and crisp, 25 to 28 minutes.
Let stand at room temperature for up to 2 hours.
Add sour cream and stir to combine well.
Add the sour cream mixture and thyme to the vegetables; stir until well coated with the mixture.
Cover and continue cooking for 20 more minutes.
Serve topped with the crispy onions.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
