I get a little skeptical when recipes claim to be “The Best Ever”. The Pioneer Woman has staked her claim with this one, and with 80 5 star reviews on Food Network’s website, it’s hard to argue. I’ve been making green beans more frequently with them growing rapidly in my garden and this was our favorite recipe so far. If you have bacon fat on hand, by all means use it. It can only improve the flavor. I didn’t have any and just used butter and we were still very pleased with the dish. So much so, that I can with confidence say, these are The Best Green Beans Ever!
Here’s how quick and easy they are to whip up for any weeknight dinner.
Chop up some garlic.
Snap the ends off the green beans. I still can’t believe these came from my very own garden!
Melt some butter in a pan over medium high heat.
Add the garlic and cook for a few minutes.
Next, add in the onions and green beans and cook down for a few more minutes.
Pour in the chicken broth.
Sprinkle on some salt and pepper and cover.
Cook for 20 minutes until liquid has evaporated and beans are tender, but not mushy. No one likes mushy beans!
Pop them in a serving dish and watch the disappearing act.
- 1 pound green beans (ends snapped off)
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 large red onion, chopped
- 1 cup chicken broth
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- Melt the butter in a pan over medium high heat.
- Add the garlic and onions and cook for 2 minutes.
- Then add in the green beans and cook for another 2 minutes until the beans turn bright green.
- Pour in the chicken broth and sprinkle in salt and pepper. Turn the heat to low and cover with a lid. Leave the lid cracked a bit so steam can escape.
- Cook for 20-30 minutes, until liquid has evaporated and beans are tender, but not mushy.
- Pop them in a serving dish and watch the disappearing act.