Peppery Green Bean Medley

• 1 lb. fresh green beans
• 2/3 c. canned, ready-to-serve, reduced sodium, fat-free chicken broth
• 2 cloves garlic, minced
• 1/4 tsp. ground red pepper
• 1 small sweet red pepper, cut into thin strips
• 1 small green pepper, cut into thin strips
• 1 purple onion, sliced and separated into rings
• 1/8 tsp. salt
• 1/4 tsp. pepper

1. Wash green beans.
2. Trim ends and remove strings; cut into 1 1/2-inch pieces.
3. Set aside.
4. Combine chicken broth, garlic and ground red pepper in a large nonstick skillet; bring to a boil. Stir in green beans; cover and cook over medium heat 5 minutes. Add pepper strips and onion; cook, uncovered, 5 to 7 minutes or until crisp-tender, stirring often.
5. Gently stir in salt and pepper.

fresh green beans, chicken broth, garlic, ground red pepper, sweet red pepper, green pepper, purple onion, salt, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=448995 (may not work)