This is cookery writer Margaret M. Johnson’s recipe that she serves with Wicklow Lamb.
2 tablespoons unsalted Irish butter
60ml homemade chicken stock or canned low-sodium chicken broth
200g fresh green beans, trimmed
Salt and fresh ground black pepper to taste
1. In a large skillet over medium-high heat, melt the butter. Let it brown slightly, then add the chicken stock or broth and bring to a boil.
2. Add the green beans, salt, and black pepper.
3. Cover, reduce the heat to low, and simmer for 5-7 minutes, or until the beans are slightly tender but still crisp.
From Margaret M. Johnson’s The Irish Pub Cookbook