Scatter bacon pieces over green beans, together with 1 simple addition, into slow cooker for a side dish that’s always a yes in my house no matter the main course

This little slow cooker dish is as simple and comforting as they come: fresh green beans, salty bacon, and one humble pantry addition that ties it all together. It reminds me of the way church suppers and Amish potlucks handle vegetables—nothing fussy, just honest ingredients cooked low and slow until the flavors get to know each other. You simply scatter raw bacon over a bed of green beans in the slow cooker, drizzle in that one simple extra, and let time do the rest. It’s the kind of side dish that never gets a no at my table, no matter what else I’m serving.

These green beans cozy up nicely to just about any main dish: Sunday pot roast, meatloaf, baked chicken, or a skillet of pork chops. They’re wonderful spooned alongside mashed potatoes or buttered egg noodles so the savory juices don’t go to waste. For a lighter plate, serve them next to grilled fish or a simple roast turkey breast. Set the slow cooker on the counter and let folks help themselves; they’ll go back for seconds without a bit of coaxing.

Servings: 6

2 pounds fresh green beans, ends trimmed

Rinse the fresh green beans under cool water and trim off the stem ends. If any beans are especially long, snap them in half so they fit comfortably in the slow cooker.

Place the trimmed green beans into the bottom of a 4- to 6-quart slow cooker, spreading them out in an even layer.

Pour the chicken broth evenly over the green beans. This is the one simple addition that helps them soften and soak up all the bacon flavor as they cook.

Scatter the raw bacon pieces evenly over the top of the green beans, just as you would if you were sprinkling them over a casserole. Don’t stir; you want the bacon to sit on top so it renders down over the beans.

Cover the slow cooker with the lid and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the green beans are very tender and the bacon is cooked through.

Once cooked, give everything a gentle stir so the bacon and juices are mixed throughout the beans. Taste and, if you like, add a pinch of salt or a bit more broth to loosen the juices.

Serve the green beans hot, spooning some of the savory bacon broth over each serving.

If you grew up with long-cooked beans, you can extend the LOW cooking time by an hour for that extra-soft, old-fashioned texture. For a smokier flavor, use smoked bacon or add a splash (about 1 teaspoon) of liquid smoke along with the chicken broth. If you prefer a touch of sweetness, stir in 1 to 2 teaspoons of brown sugar before cooking; many Midwestern and Amish-style beans lean gently sweet and salty. You can also swap the chicken broth for vegetable broth if that’s what you have, or use ham broth and a handful of diced leftover ham in place of some of the bacon. For a bit of tang, stir in 1 to 2 teaspoons of apple cider vinegar right before serving. If your bacon is very fatty, you can ladle off a spoonful or two of the rendered fat at the end, or leave it for extra richness. This recipe doubles easily in a larger slow cooker—just keep the same method of scattering the bacon over the beans and be sure there’s enough broth to come about one-third of the way up the beans.