Quick Green Beans

I got this idea from a friend in France who told me she cooked her delicious green beans in chicken bouillon. I typically use the Better Than Bouillon paste you can find in most large grocery stores because it has the best balance of meaty flavor and salt. The exact amounts in this recipe aren't too important, so long as the broth tastes good, because the beans are just taking on the flavors anyway. The same technique should work for fresh green beans; they'll just take longer to cook.

1 can or bottle canned green beans
Chicken, pork, or beef bouillon concentrate
Minced onion and/or garlic
Chili flakes
Pepper

Pour the green beans (along with their liquid) into a saucepan and put on medium to medium high heat. Add bouillon concentrate to taste until the green beans are steeping in a broth that is slightly more concentrated than for a soup. Add onion and/or garlic, pepper, and a small amount of chili flakes for a little zing. Let the beans come to a boil and serve.