Fresh Green Beans & Garlic
I am a firm believer that fresh is best. I developed this recipe to take advantage of our garden veggies. It really shows off the full flavor of the green beans. —Carol Mayer, Sparta, Illinois
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons butter
- 2 tablespoons canola oil
- 4 garlic cloves sliced
- 1 cup reduced-sodium chicken broth
- 2 pounds fresh green beans
- Carbohydrate 8.72046040350412 g
- Cholesterol 7.62578125327025 mg
- Fat 6.52161240374013 g
- Fiber 3.89650029578485 g
- Protein 2.60130474865716 g
- Saturated Fat 2.1109022828762 g
- Serving Size 1 1 servings. (152g)
- Sodium 96.804601103633 mg
- Sugar 4.82396010771927 g
- Trans Fat 0.280320994342776 g
- Calories 96 calories
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 garlic from pan; reserve. Add green beans to pan; cook and stir 4-5 minutes or until crisp-tender., Stir in broth, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, 8-10 minutes or just until beans are tender and broth is almost evaporated, stirring occasionally. Stir in reserved garlic.
