- 2 pounds fresh green beans, cut into 2 inch pieces
- 1 (14.5 ounce) can chicken broth
- 1/2 cup chopped onion
- 1 (2 ounce) jar chopped pimientos, drained
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1/4 cup shredded Parmesan cheese
- In a large saucepan, bring beans, broth and onion to a boil. Reduce heat; cover and cook for 10-15 minutes or until crisp-tender. Drain. Stir in the pimientos, salt and pepper. Sprinkle with Parmesan cheese.