1 tablespoon olive oil — diced
1 onion — diced
1 cup chicken broth
1 tablespoon brown sugar
salt and pepper — to taste
1 & 1⁄2 pounds green beans — stem ends snapped off
Heat oil in a large non-stick skillet over medium heat and saute onion until translucent.
Add broth, brown sugar, salt and pepper; bring to a boil.
Add beans, cover, lower heat and simmer gently, stirring occasionally, until beans are very tender and liquid has been mostly absorbed, approx 20 minutes.