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Gingered Green Beans

Submitted by: JustRightMenus

Servings: 2

Categories: asian, veggie

From the kitchen of: from Taste of Home, Cooking for 2 magazine, Fall 2008, page 26.


3/4 c reduced-sodium chicken broth

1/2 lb fresh green beans, trimmed

1/4 c chopped onion

1 garlic clove, minced

1 1/2 tsp minced fresh gingerroot

1 TB butter (OPTIONAL - just use nonstick pan w/ spray)

1/8 tsp pepper


In a large saucepan, bring broth to a boil.

Add the beans. Cover and cook for 8 minutes**; drain.

In a large skillet, saute the onion, garlic, and gingerroot in butter (OPTIONAL - use nonstick pan & spray) until tender.

Add pepper and beans; heat through.



** I cook the beans for this long so my sweet husband will like them also. Really, if you like nice & crisp beans, just cook them about 3 minutes. 8 minutes is a good in-between ... not too crisp and not too squishy.