- 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
- 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. Yield: 8 servings.
Reviews for Fresh Green Beans & Garlic
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"Very good and was a hit at the dinner party!"
"Stopped on the way home and got some fresh beans for this recipe last night. As always, I doubled the garlic. It was a great side for my meatloaf and potatoes! My girlfriend loved them. Will definitely make them again."
"Simple and delicious!"
"I loved these green beans. Will make again."
"Two of my favorites in one dish! The garlic adds just an extra bit of richness to this dish. It also looks amazing when you serve it."