Ingredients:

  • 2 cans (411g each) canned green beans
  • 28g (2 tbsp) unsalted butter
  • 2.5g (1/2 tsp) garlic powder
  • 2.5g (1/2 tsp) onion powder
  • 60ml (1/4 cup) chicken broth
  • 1.5g (1/2 tsp) freshly cracked black pepper
  • 2.5ml (1/2 tsp) Worcestershire sauce
  • 5ml (1 tsp) apple cider vinegar

Instructions:

  1. Drain and Rinse. Empty the cans into a colander and rinse under cold water until the water runs clear. Note: This removes the metallic tasting starch and excess salt.
  2. Melt Butter. Place your skillet over medium high heat and add the 28g of butter. Wait for it to sizzle and foam.
  3. Add Aromatics. Whisk the garlic powder, onion powder, and black pepper into the melted butter for 10 seconds.
  4. Sauté Beans. Add the rinsed beans to the skillet. Cook for 2 minutes until the skins start to slightly blister.
  5. Deglaze Pan. Pour in the 60ml of chicken broth and the Worcestershire sauce.
  6. Simmer Down. Reduce heat to medium. Let the liquid bubble for 5 to 7 minutes until only a tablespoon of liquid remains.
  7. Final Seasoning. Stir in the apple cider vinegar.
  8. Glaze Check. Toss the beans gently until they are glossy and coated in the reduced sauce.
  9. Rest. Remove from heat and let sit for 1 minute before serving.