Prep 10 mins
Cook 0 mins
I have been making green beans this way for years. My family loves them to the point that I have to make extra with each meal. this is another great use for my garlic compound butter recipe. Garlic Compound Butter
- 1⁄2 lb frozen cut green beans
- 1 1⁄2 ounces garlic and herb butter
- 1⁄3 cup chicken stock or 1⁄3 cup vegetable stock
- Heat a not stick pan on med-high.
- Add compound butter and let it melt.
- When butter just starts to bubble and turn a little brown around the edge, add green beans.
- Add the stock and cover with a tight fitting lid.
- Let it cook on high for about 5 min or until steam slows down.
- Remove lid and cook for an additional 3 to 4 min, while tossing beans n the pan to keep them moving. They will burn if you don’t keep them on the move.
- Once the liquid has reduced down to next to nothing and the green beans are just a little toasted, serve and enjoy.
Great recipe! My family loved them, they came out just right. This will become a standby for beans in my house.
Hubby loved these. I think the dish has great potential. I used low sodium chicken stock, but the green beans were still too salty for me. Next time I'll cut the salt back on the compound butter.
Used fresh beans from my garden and I will make this again,