It’s been quite a while since I wrote a blog post, and I apologize to those of you who have been visiting my site and finding nothing new. The holiday season was really hectic and I’m finally catching up. Midwinter has settled in for most of us and the gray skies and cold temperatures mean that it’s crock pot time. I know, everyone is all excited about that Instant Pot they got for Christmas, but I’m still attached to my crock pot. I just love walking through the kitchen and inhaling those delicious smells that leak out from under the lid.

One of my very favorite winter time crock pot meals is something from my childhood. My grandmother used to make a big pot of green beans, potatoes and little onions and let them simmer on the stove all days. Of course, her version contained a chunk of salt pork so I’ve updated my recipe to be completely vegan. This is a pretty simple dish, so let’s get started.

The ingredients are green beans, small potatoes, frozen baby onions and tomatoes (I used canned).

I used fresh green beans but frozen work just as well and you could even use canned.

Cut the potatoes into halves or quarters depending on how large they are. I used Yukon Gold because they hold their shape better, but you could also used the small roasters that come in a little bag.

Dump in the frozen baby onions (I guess they call them cocktail onions). Add water or vegetable stock just to cover. Season with salt, pepper and thyme or whatever herbs you like.

Add in a can of whole tomatoes. Cover and set low for 6-8 hours. I know that seems like a long time, but this is a southern style dish and it needs to cook low and slow. Check at 6 hours and if it’s nice and stew like, add a drop or two of Liquid Smoke to give it that smoky pork flavor.

Set out the bowls and some homemade bread and you’ve got a real winter time treat.