Ingredients
Method
- Pour the 1 cup chicken broth into a medium skillet over medium heat. Add the 1 lb trimmed green beans, cover, and simmer for 8 to 10 minutes until tender but still with a little bite.
- Uncover the pan and stir in the 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp salt, and 1/4 tsp black pepper. Cook uncovered for 1 minute, letting the broth reduce.
- Reduce heat to low, add the 2 tbsp unsalted butter, and toss the beans for 1 to 2 minutes until the butter melts and coats the beans.
- Transfer to a serving dish and spoon any pan juices over the top. Serve immediately.
Notes
These beans are forgiving, but the one thing worth watching is your broth sodium level. Taste before you salt. If you're using regular (not low-sodium) broth, skip the added salt entirely and add it only if the beans need it at the end.
