There are many ways you can make green beans and pork. You can select pork chops, pork tenderloin or hot dogs, if you're so inclined. As you can see in the recipe below, I chose Italian pork sausage, and it was for a couple of reasons.
The first was that in my house, we love Italian sausages and enjoy them whenever we can. But I also love that you can choose between mild or hot, depending on your mood. This time, I was in the mood for hot and spicy sausage. It was the perfect accompaniment to the green beans and peppers. With the sausage and the peppers combined, the whole thing felt very Italian. This dish is great on its own but would also be wonderful served over pasta.
Slow Cooker Green Beans and Pork
4
15 minutes
6 hours
6 hours, 15 minutes
1 tablespoon olive oil
4 large Italian sausages (mild or hot), removed from casing
1/2 pound green beans, washed and trimmed
1 cup mushrooms, sliced
2 mini bell peppers (or one whole), red or orange, sliced
3 garlic cloves, minced
2 10-ounce cans cream of mushroom soup
1/4 cup butter, melted
2 teaspoons dried oregano
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Set a large frying pan over medium heat. Add olive oil and allow the oil to get hot, as well. When hot, add pieces of the sausage that has been removed from casing.
Cook the sausage, tossing regularly, until it is no longer pink, about 5 minutes. Place directly in 6-quart slow cooker.
Add the green beans, mushrooms and bell pepper to the slow cooker.
Combine the garlic, cream of mushroom soup, butter and dried oregano in a large bowl. Pour over ingredients in slow cooker.
Season the contents of the slow cooker with salt and pepper and stir to combine everything.
Place the lid on slow cooker and cook on low for 6 hours or on high for 2-1/2 hours.
