Take it from Alton Brown: Never boil your beans in anything less than 1 gallon of water and liberally season with 2 tablespoons of salt. Boiling in lots of water does two things. First ...
In a medium saucepan, add chicken broth, green beans and celery salt. Cover and bring to a boil over high. Simmer, still covered and stirring occasionally, until the beans are very tender.
Green beans should have a bright, strong colour, with crisp pods with a satin-like sheen. They should not look wilted, discoloured or brown. They are best eaten when young and tender. To tell how ...