- 4 cups water
- 1 teaspoon chicken bouillon granules
- 1-1/2 pounds fresh green beans, trimmed
- 1 to 2 tablespoons butter, melted
- 3/4 teaspoon dried basil
- In a large saucepan, bring water and bouillon to a boil. Add the beans. Cook for 3-4 minutes or until crisp-tender; drain. Stir in butter and basil. Yield: 6 servings.
Originally published as Basil Buttered Beans in Quick Cooking November/December 2004, p43
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Reviewed Mar. 31, 2013
I substituted vegetable broth mixed with water and used about 1 T of fresh basil. Yum!