GARDEN GREEN BEANS & POTATOES

2 lbs fresh green beans, trimmed

1 1/2 lbs red potatoes, quartered

1 medium onion, chopped

1/2 cup beef broth

1 1/2 tsp salt

1 tsp dried thyme

1/2 tsp pepper

1/4 cup butter, softened

1 tbsp lemon juice

In a large slow cooker, combine the beans, potatoes, onion, broth, salt, thyme, and pepper. Place lid on cooker and cook on low setting 6 to 8 hours or until green beans are tender. Stir in the butter and lemon juice. Best served with a slotted spoon.

Yield: 16 servings of 3/4 cup each

file photo for reference