Snap the stem ends of green bean. Melt butter and add oil in a skillet over medium low heat. Add garlic,red peppers and onions, cook for a minute. Add add green beans, place a lid over the skillet and cook until the green beans are a gorgeous bright green color. Add the chicken broth, pepper, salt, and black pepper. Turn heat to low and cover with a lid, leaving lid cracked to allow steam to escape. Cook for 20 to 30 minutes or until liquid evaporates and beans are fairly soft. You can add more chicken broth during the cooking process, but don’t be afraid to let it all cook away so the onions and peppers can caramelize.