In a large stock pot, bring water to a boil. Boil green beans for five minutes, then strain and set aside.
In a sauté pan over medium heat, add butter. Once melted and bubbling, add sliced onions. Cook for about 3-5 minutes, or until onions are lightly browned around the edges and begin to turn translucent. Add garlic and cook for an additional 30 seconds.
Add green beans to sauté pan, stirring to combine. Cook for one additional minute before removing from heat. Season with salt and pepper to taste, then serve immediately.
Fresh green beans can be substituted with frozen green beans.
If using canned green beans, skip step one, then continue recipe as written.
Make this recipe vegan by substituting the butter with olive oil.