Slow Cooker German Green Beans (Grüne Bohnen mit Speck)

• •6.5 lb Fresh green beans (washed, trimmed, and snapped in half)
• •1.5 lb Thick-cut smoked bacon (or German Speck) (diced into small pieces)
• •3 piece Yellow onions (large, finely chopped)
• •2 tbsp Dried summer savory (Bohnenkraut) (traditional German herb; can substitute dried thyme)
• •2 cup Beef broth (low-sodium)
• •3 tbsp Apple cider vinegar (adds a touch of authentic Bavarian brightness)
• •4 tbsp Unsalted butter (cut into pieces)
• •1.5 tsp Salt (adjust to taste based on bacon saltiness)
• •1 tsp Freshly cracked black pepper (to taste)

Instructions

1. 1

   In a large skillet over medium heat, fry the diced bacon until crisp and browned, about 8-10 minutes. Using a slotted spoon, transfer the crispy bacon into a 7-8 quart slow cooker (or divide evenly between two smaller slow cookers). Leave about 3 tablespoons of bacon fat in the skillet.

2. 2

   Add the diced onions to the hot bacon fat in the skillet. Sauté over medium heat until softened and translucent with lightly browned edges, about 6-8 minutes.

3. 3

   Deglaze the skillet with 1/2 cup of the beef broth, scraping up any browned bits from the bottom of the pan. Pour the onions and pan liquid into the slow cooker with the bacon.

4. 4

   Add the trimmed green beans, remaining beef broth, dried summer savory (Bohnenkraut), apple cider vinegar, salt, and black pepper into the slow cooker. Toss gently to combine and evenly distribute the bacon and seasonings.

5. 5

   Cover and cook on LOW for 4 to 5 hours (or on HIGH for 2.5 to 3 hours), stirring once or twice halfway through, until the green beans are tender and deeply infused with flavor.

6. 6

   Uncover, scatter the butter pieces over the top, and gently toss until melted and glossy. Taste and adjust salt and pepper if desired, then switch the slow cooker to the WARM setting for buffet serving.

Chef's Tips

• 💡Crockpot Capacity: 6.5 lbs of fresh beans requires a large 7- to 8-quart slow cooker. If you only have standard 4- to 6-quart units, divide the recipe evenly between two cookers.
• 💡Summer savory (Bohnenkraut) is the secret signature herb of authentic German green beans. If you cannot find it at a specialty store, dried thyme or a 50/50 mix of thyme and sage makes a great substitute.
• 💡Traditional German beans are cooked until tender-soft rather than crisp-tender, allowing the bacon fat, savory, and vinegar to permeate the vegetables completely.