Strips of red and green bell pepper and rings of red onion streak these garlic-scented green beans with color.
1 pound fresh green beans
2/3 cup fat-free, less-sodium chicken broth
1/4 teaspoon ground red pepper
2 garlic cloves, minced
1 small red bell pepper, seeded and cut into thin strips
1 small green bell pepper, seeded and cut into thin strips
1 red onion, sliced and separated into rings
1/4 teaspoon black pepper
1/8 teaspoon salt
How to Make It
Wash beans; trim ends, and remove strings. Cut beans into 1-inch pieces, and set aside.
Combine broth, ground red pepper, and garlic in a large nonstick skillet; bring to a boil over medium heat. Stir in beans; cover and cook 5 minutes. Add bell pepper strips and onion; cook, uncovered, 5 to 7 minutes or until crisp-tender, stirring often. Gently stir in black pepper and salt. Serve immediately.