- 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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"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."
"Flavor was great, especially with so few ingredients. I made a half a recipe and used a skillet instead of a dutch oven. Came out just fine. Family requested I make this again soon."
"Love the flavor! Fresh green beans are delicious, and this recipe made them even better."
"Family loved this recipe. Will be making this again. Loved the garlic taste to the beans."
"Excellent and easy. My kind of recipe. I did double the broth and the cooking/simmering time."