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Green Beans and Petite Reds

  • Servings: 8
  • Course: Side Dish

Slow cookers aren't just for cooking meat. When holidays or special dinners require more oven space than you have, make a side dish in your slow cooker. Line the bowl with a slow cooker liner and you can save on cleanup, too. Choose the low or high heat setting for these green beans according to what fits your schedule. Then cover and forget. Whisk the sauce mixture and chill. They're ready to toss together when the rest of your dinner is done. After the slow cooker cools, pull out the empty liner and toss.

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  • Nonstick cooking spray
  • 1 pound fresh green beans, trimmed
  • 1 pound tiny new potatoes, quartered
  • 1 cup chopped onion (1 large)
  • 1/4 cup water
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 cup light mayonnaise or salad dressing
  • 1/4 cup fat-free sour cream
  • 1 tablespoon fat-free milk
  • 1 tablespoon Dijon-style mustard
  • 1 tablespoon lemon juice
  • 1/2 teaspoon dried tarragon, crushed
  • 1/4 teaspoon salt
  • Ground black pepper
  • Disposable slow cooker liner


Step 1

Place the disposable slow cooker liner inside a 3-1/2- or 4-quart slow cooker bowl. Fit liner snugly against the bottom and sides; pull top of liner over rim of bowl. Coat slow cooker with cooking spray. In the prepared cooker combine beans, potatoes, onion, potatoes, the water, 1/4 teaspoon salt, and pepper.

Step 2

Cover and cook on low-heat setting for 4 hours or on high-heat setting for 2 hours.

Step 3

Meanwhile, for sauce, in a small bowl whisk together mayonnaise, sour cream, milk, mustard, lemon juice, tarragon, and 1/4 teaspoon salt. Cover with plastic wrap and chill until needed.

Step 4

To serve, stir the sauce into mixture in cooker, tossing until vegetables are coated. Sprinkle with additional pepper. Makes 8 to 10 servings.

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