2 pounds fresh green beans, cut into 2-inch pieces
1 can (14-1/2 ounces) chicken broth
1/2 cup chopped onion
1 jar (2 ounces) chopped pimientos, drained
1/2 teaspoon salt
1/8 to 1/4 teaspoon pepper
1/4 cup shredded Parmesan cheese
In a large saucepan, bring beans, broth and onion to a boil. Reduce heat; cover and cook for 10-15 minutes or until crisp-tender. Drain. Stir in pimientos, salt and pepper. Sprinkle with Parmesan cheese.