Italian Sausage and Green Beans in a Slow Cooker
Try this recipe for Italian Sausage and Green Beans in a Slow Cooker.
Try this recipe for Italian Sausage and Green Beans in a Slow Cooker.
- Carbohydrate 24.5313600705078 g
- Cholesterol 0 mg
- Fat 66.726240191784 g
- Fiber 0 g
- Protein 0.893760002568837 g
- Saturated Fat 10.5228480302447 g
- Serving Size 1 1 recipe (1142g)
- Sodium 3890.2080111812 mg
- Sugar 24.5313600705078 g
- Trans Fat 10.9132800313669 g
- Calories 684 calories
Step-by-step
- Wash and remove the bad places from the potatoes
- Place the potatoes in the bottom of a slow cooker. This recipe will not fit in a smaller slow cooker.
- Slice Sausage into bite size pieces and add it to the slow cooker on top of the potatoes.
- Add the onion and Italian seasoning
- Add the frozen green beans
- Pour the dressing over it all.
- Cover and cook on high for 5 hours until potatoes are fork tender.
Italian dressing drives the flavor profile of this slow cooker meal, acting as both a tenderizer and a heavy-duty seasoning base containing oil, vinegar, garlic, and herbs. Slow cooking dense root vegetables alongside high-moisture frozen vegetables requires specific layering and thermal management to ensure even results without scorching.
- Place dense potatoes directly on the bottom of the ceramic insert where heating elements apply the most direct energy, ensuring they reach fork tenderness during the five-hour high-heat cycle.
- Use a large slow cooker with a capacity of at least six quarts because smaller units will trap steam and fail to distribute the one cup of Italian dressing evenly across two pounds of frozen green beans.
- Slice raw Italian sausage into bite-sized rounds before adding them so rendered fats can coat the surrounding potatoes and onions as temperatures rise.
- Incorporate frozen green beans without thawing; adding them straight from the freezer prevents them from turning mushy during the long thermal cycle, maintaining structural integrity against the acidic dressing.
Acidic components in bottled dressings break down surface proteins on the sausage over extended heat exposure. Proper equipment sizing prevents liquid overflow when the frozen green beans release their stored moisture content.
