Just about everyone loves green beans and have a surplus right about now from their gardens. I grew some last season, but this year I am able to enjoy fresh green beans from the sumptuous garden of my sister Gayle. She has quite a variety in tow, as well as three different types of green beans growing together. One day I dropped by her home , she is my next door neighbor, and she had picked several pounds of beans from her garden and offered me some, to which I of course obliged! I had some fresh mushrooms to utilize that I had purchased earlier in the week and thought the two would pair wonderfully!
Packed with vitamins and minerals like magnesium,. iron, Vitamin A , Vitamin B-6, calcium and potassium, fresh green beans are a great way to round out any meal. The earthy and meaty tasting mushrooms compliment this recipe perfectly, and I found my tasters enjoying this recipe as a stand alone dish, which totally rocks! Omit the salt pork and sub in olive oil for a satisfying and delicious vegetarian dish or meal!
1 lb. fresh green beans, washed, trimmed and broken into thirds
8 oz. whole button mushrooms, cleaned and stems removed
1/2 oz. salt pork with lean, rinsed, cut into pieces, rendered
1 packet Italian dressing
Preheat crock-pot on high.
Toss green beans with Italian dressing packet and set aside.
Render pork fat in microwave until crisp.
While still hot, add to crock-pot, then add mushrooms.
Stir to coat and simmer for about 10 minutes.
Add green beans and fold together to coat well.
Add lid and cook for about 2 hours or until desired tender-crispness!
Serves 6 to 8.