Slow Cooked Vegetarian Southern Green Beans
1 Tbsp. butter and 1 Tbsp. olive oil
1 cup chopped onion
3 cloves garlic
1 lb green beans
1/2 cup chopped carrots
1 cup vegetarian broth (homemade or made with GF Bullion cube)
1/2 teaspoon kosher salt
Ground black pepper

Prepare green beans by cutting off ends, rinse and dry. Heat your butter and olive oil on medium, then add your garlic and onions and let soften. Add the green beans, stir, and cook for a few minutes. Toss in the chopped carrots and pour in your broth and additional seasonings. Cook on low to medium, mostly covered for twenty or thirty minutes, and then remove green beans and most of the onions from the cast iron pan with a slotted spoon, leaving the liquid in the pan. Let the liquid reduce for about ten minutes or until half in amount, and then pour over the green beans and onions in their bowl. Serve and enjoy!