You’ll Need:

2 lbs fresh green beans
4 cups water
1 bunch celery hearts
1/4 cup butter or margarine
5 tbs chicken broth
Salt and pepper to taste
3 tbs butter or margarine
1 tsp lemon juice
1 jar (4oz) pimientos, diced

Directions : Wash beans, trim ends, and remove strings. Bring 4 cups water to boil in a Dutch oven or large pot. Add beans; cook, uncovered, 10 minutes or until crisp-tender. Drain and plunge beans into cold water. Drain again and set aside. Cut celery into 4-inch pieces. Melt 1/4 cup butter in a large skillet; add broth and bring to a boil. Add celery, salt and pepper; cover and cook 5 minutes or until tender. Drain. Melt 3 tbs butter. Add green beans, lemon juice, salt, and pepper. Heat green beans thoroughly, stirring gently. Arrange green beans and celery on a serving dish. Garnish with pimiento