Ingredients Jump to Instructions ↓

  1. 1/2 cup reduced-sodium chicken broth or vegetable broth

  2. 1 cup chopped onion

  3. 2 garlic cloves, minced

  4. 2 pounds fresh green beans, cut into 2-inch pieces

  5. 4 medium ripe tomatoes, seeded and chopped

  6. 3/4 teaspoon seasoned salt

  7. 1/8 teaspoon ground allspice

  8. 1/8 teaspoon pepper

Instructions Jump to Ingredients ↑

  1. In a large nonstick skillet, bring the broth, onion and garlic to a boil. Add beans; return to a boil. Reduce heat; cover and simmer for 15 minutes. Add the tomatoes, seasoned salt, allspice and pepper; cook 2-3 minutes longer or until beans are tender. Serve with a slotted spoon. Yield: 8 servings.


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