(from Miss Daisy’s Healthy Southern Cooking, p. 210)

1 pound fresh green beans
1 cup canned low-sodium beef or chicken broth
1 small yellow onion, quartered
1/2 cup chopped lean, low-fat cooked ham
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Assemble all ingredients and utensils. String the green beans and cut them into 1 1/2-inch pieces. Wash the beans thoroughly and drain. In a large saucepan, combine the beans and remaining ingredients. Bring the broth to a boil. Cover the pan and reduce the heat. Cook over low heat for 45 to 50 minutes or until the beans are tender. Stir occasionally. Discard the bay leaf before serving. Yields 6 servings of 1/2 cup each.