READER REVIEWI am a firm believer that fresh is best, so I developed this recipe to take advantage of our garden’s bounty. It really shows off the full flavor of the green beans.
—CAROL MAYER SPARTA, IL
START TO FINISH: 25 MIN. • MAKES: 8 SERVINGS
2 tablespoons canola oil
2 tablespoons butter
4 garlic cloves, sliced
2 pounds fresh green beans
1 cup reduced-sodium chicken broth
1/2 teaspoon salt
1/4 teaspoon pepper
1. In a Dutch oven, heat oil and butter over medium-high heat. Add garlic; cook and stir 45-60 seconds or until golden. Using a slotted spoon, remove the garlic from pan; reserve. Add green beans to pan; cook and stir for 4-5 minutes or until crisp-tender.
2. Stir in broth, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, 8-10 minutes or just until the beans are tender and the broth is almost evaporated, stirring occasionally. Stir in reserved garlic.
READER REVIEW
“This is such a delicious way to prepare green beans. Even my green bean-hating husband liked them!”
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