I will NEVER eat green beans any other way ever again! My husband even liked them which was a shocker! Use fresh green beans from your garden, the store or farmers market… no canned beans here!
1 lb green beans
1 tbsp vegan butter (or use non-stick cooking spray)
2 cloves garlic, minced
1 tsp ground black pepper
1/2 cup red bell pepper, diced
1 cup vegan n0-chick’n broth ( I like edwards & sons – or use vegetable broth)
1/2 tsp salt
Wash & snap the stem ends of the green beans. Melt butter in skillet over medium low heat. Add garlic and black pepper and cook for a minute. Stir in green beans and cook for about a minute or until the green beans turn bright green. Add broth, red pepper, and salt. Reduce heat to low and cover but leave a small crack between lid & pan to allow steam to escape. Cook for about 25 minutes or until liquid evaporates. Beans should be fairly soft, yet still a bit crisp. You can add more broth during the cooking process if needed.