Total Time
13mins
Prep 5 mins
Cook 8 mins

My boyfriend cooked this for a dinner a couple of week ago. It was so tasty and tangy, that I could not believe that it was green beans (1 of my least favorite vegetables) Maybe it is because I like that lemony-tangy flavor, but I think it is a great and EASY way to give something extra to vegetables. Oh, he told me he got the recipe from the Stop & Shop website. I hope you all like it as much as I do. Try to exchange the broth and the lemon juice with instant lemon flavor iced tea (prepared as if you were going to drink it) for an extra flavor kick.

Ingredients Nutrition

Directions

  1. In a nonstick skillet melt the butter and then add the chopped onion and the chopped garlic. Cook on medium heat until the onion gets tender and clear.
  2. Add the green beans and don't forget to stir frequently. Let everything cook for 1 or 2 minutes.
  3. Add the chicken broth and the lemon juice, let it boil and then reduce heat.
  4. Let it simmer for 4 to 5 minutes or until you see the green beans are crisp.

Reviews

(3)
Most Helpful

Nothing beats fresh green beans. This was made using a red onion. I did cook mine a little longer than the 4 to 5 minutes. Made for *PAC Spring 2008*

PaulaG April 23, 2008

Oh, this was Excellent!!! we love green beans and have been eating a lot recently, this has to be the best recipe I've tried so far! I wanted to try using the lemon flavour iced tea, but the can in my pantry turned out to be peach :( , so I simply made the recipe as directed, fast, easy and oh, full of flavour!! this will be a favourite in future! I made them to go with a vegetable quiche, and excellent mid-week supper! Made for PAC Spring 2008, thanks Gabichita!

Karen Elizabeth April 09, 2008

Made for Spring PAC 2008. These were good and easy to make. Followed the recipe as written other then I didn't add the lemon juice as we are not a fan. Everyone enjoyed these.

bmcnichol April 29, 2008

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