Green Beans

I made the best Thanksgiving meal considering it was with lots of low-cal sides - it was some good eats.

I will start sharing them starting with green beans.

Now, I am of the school that the recipe for green beans always start with "fry a pound of bacon..." and it took me some time to find a way to get the flavor I wanted without the that extra "pound"! Here is how I did it. And they turned out fabulously!

Pound of fresh beans prepped for cooking
chicken broth, as needed
1 Tablespoon Better than Bullion HAM flavor
Thyme, dry, 2 teaspoons
2 Teaspoons to 1 Tablespoon Olive oil
1 bay leaf
l Red Onion, sliced thin
1 clove garlic

Slice red onion and saute in a little less than 1 tablespoon of the oil with a clove of crushed garlic. (I also sprayed the pan with nonstick spray). Cook the onion until it is carmelized and then sprinkle with the thyme and set aside. In a pot place the beans, bay leaf and bullion and enough chicken broth to just cover the beans. Boil until the consistency you desire - I like them soft. Once they are done, discard the broth and the leaf and add beans to the onion and toss.