I wasn't sure if this would work, but I gave it a shot and they came out
yummy! At least I think so. Angela is not so fond of them but for some
reason she has never liked Italian green beans. She loves regular green and
waxed beans though.

I have three crockpots. The larger two were taken up with some bacon
wrapped hot dog pieces layered with brown sugar. No, I did not eat those.
Angela swears they are the best thing ever, but nothing could make me eat a
hot dog. They are uncured beef and Applewood smoked organic bacon. Organic
brown sugar too.

The other crock has a potato recipe I concocted with thinly sliced Yukon
Gold potatoes, tons of thinly sliced white onion, bit of olive oil, salt,
pepper, parsley and 8 oz. of vegetable broth.

Now to the beans. Only my tiny crock was left. Otherwise I would have
added some carrots and zucchini to the mix. I cut the ends off of the
beans, added a bunch of sliced green onions (white and green part) and a
handful of Italian flat leaf parsley, chopped. A drizzle of olive oil and
some salt and pepper finished them. I did add a small amount of water some
hours into the cooking. I probably didn't need to put them on as soon as I
did, since it was such a small amount. And that particular crock has no
temp. control. I think it gets rather hot.

At any rate, they came out nicely crisp as though they had been roasted in
the oven. And the flavor is divine!