The Best Mississippi Green Beans You’ll Ever Eat
Here is my tried and true recipe for the BEST Mississippi green beans you’ll ever eat, made in the slow cooker, Instant Pot, or oven!
What are Mississippi green beans?
I’m not sure that these green beans have anything to do with Mississippi lol, but they are DELICIOUS! They are first marinated in a yummy sauce for up to two days, then they can be cooked by your preferred method. You can put them in a slow cooker, Instant Pot, or oven to heat them until they are completely warm and bathed in the savory sauce.
What is different about Mississippi greens beans?
I grew up on Southern green beans simmered all day (or pressure cooked) with fatback or salt pork. Although I did love them (especially the ones my grands and great grands made), they were plain and simple. These green beans have huge flavor, and the secret is in the sauce. The butter, bacon, brown sugar, and soy cook into a thick, sweet, smoky, salty syrup that melts into the beans during cooking and makes them over the top delicious.
Make Mississippi Green Beans Ahead
These beans are perfect to make ahead. Simply prepare the sauce and pour over drained beans. Place in an airtight BPA free gallon ziplock, and refrigerate overnight. You can actually refrigerate up to 2 days (I’ve done it and had great results). When the day comes to cook the beans, simply heat them in the slow cooker on low for 5-6 hours. Add a bit of chicken broth if the beans don’t have much liquid. In the short video below, I show how to make the marinade and prep the beans a day or two before a party.
You Can Slow Cook Mississippi Green Beans
If taking these to someone’s home, I slow cook them in this stainless casserole crock. The size is perfect for green beans, and if the affair is casual, you can plug the crockpot in and serve the beans directly from the cooker. Of course, this is only for a super casual gathering, but this slow cooker is the best way to keep the beans warm until serving.
You Can Oven Cook Mississippi Green Beans
The beans can also be placed in a baking dish and heated on 250-300 degrees F for several hours before serving. If the bacon is cooked (I always cook mine before marinading the beans), then you are basically heating the beans and keeping them warm. Technically, you aren’t “cooking” the beans as much as you are warming them throughout.
What to Serve With Mississippi Green Beans
These beans complement most any meat. If you are planning a picnic, these would be great with fried chicken. I also serve them alongside this fab glazed ham, this real recipe for Mitt Romney’s favorite meatloaf and this wonderful chicken tetrazzini.
If you try these, please let me know your thoughts! I love hearing from readers~especially feedback on the recipes. Your comments help others who might have the same questions:-) As always, thanks so much for stopping by. Wishing you a joyful, blessed, and savvy day!!
Family Favorite Mississippi Green Beans
Marinade these green beans a day or two ahead of time, and simply slow cook, pressure cook, or oven bake on the day you serve them.
- 6-7 slices bacon cooked and crumbled (reserve drippings) * note below
- 3/4 stick butter (melted)
- 1/2 cup brown sugar
- 2 TB soy sauce
- 6 cans green beans, drained *note below
- In small bowl, mix melted butter, soy sauce, and brown sugar until sugar dissolves and mixture is well combined.
- Add bacon bits (with drippings) to butter mixture.
- Place green beans in large airtight container (I use 2 gallon ziploc).
- Pour marinade over beans.
- Make sure all beans are coated with marinade.
- Place beans in fridge for 12-24 hours.
- Cook as you prefer:
SLOW COOKER: Cook on low 6-7 hours or high 4-5 hours.
INSTANT POT: Cook on high pressure for 10 minutes; slow release and let sit at least an hour.
OVEN: Cover beans; bake in 350 F oven until heated through (about an hour).
* II microwave precooked bacon and save the fat; this works great.
** You can leave the liquid in a can or two of green beans to add moisture. If you drain all the beans, you might want to add some chicken broth to thin the marinade and keep beans moist during cooking.
Nutrition InformationYield 12 Serving Size 1
Amount Per Serving Calories 113Total Fat 8gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 3gCholesterol 22mgSodium 307mgCarbohydrates 8gFiber 0gSugar 8gProtein 3g
Hi Louise! Thanks for catching that; I edited that out. EVOO is only needed if you choose to use it instead of butter. If you use EVOO, you would just use 3-4 TB. Hope this helps!!!
EVOO is mentioned in the article but not in the recipe ingredients or instructions. Is the EVOO a substitute for the butter in the same amount?
Linda, I LOVE these with meatloaf and mashed potatoes!! I want your feedback and can’t wait to hear!!!!! XoXo~jamie
I’m going to make these tonight with meatloaf and mashed potatoes!
I’ll do a review after dinner.
But I don’t see how they wouldn’t be delicious!
I have not, but I think it would work beautifully!!!
Have you tried these with coconut aminos instead of the soy?
Hi Lynda! I’ve never made that many but think you could google a “recipe converter” to calculate how to do this. I know everyone will enjoy these beans!!!
I am cooking for 100 people can you convert you recipe for me?