So I have to admit that I stole this recipe from Ree Drummond, The Pioneer Woman. While I follow her recipe, I have modified it.
All the ingredients are based on how much you want to make nothing is really measured since this recipe is so easy.
- Fresh Green Beans
- Red Bell Pepper
- Garlic Clove (or garlic powder)
- Onion (or onion powder)
- Chicken Broth
- 3 tablespoons of Butter
- Salt and pepper to taste
Wash and cut fresh green beans. Slice the bell pepper into little strips, thickness depends on how thick you want them. I do mine super thin. Chop the onion into chunks as big or as little as you want and mince the garlic.
**For every three cups of green beans I use 1/2 of a red bell pepper, 1/4 cup of chopped onions (or sprinkle with onion powder), and 1 clove of garlic (or sprinkle with garlic powder).**
In a hot pan, melt butter and toss in the onions and garlic, sautéing for a few minutes for softness (If using powder, sprinkle on after you’re tossed in the green beans and peppers.). Once softened, toss in the green beans and red bell pepper. Fill pan with chicken broth until everything is submerged. Simmer until the chicken broth has evaporated.
Check green beans for softness. Keep adding in broth and simmering until all the broth evaporates and the beans have reached your desired softness. Salt and pepper to taste.