Melt the butter in a large pot over medium-high heat.
Add the garlic and onions and cook for one minute.
Add the green beans and cook until bright green, about 1 minute.
Add the remaining ingredients and stir.
Reduce heat to a low simmer. Cover but leave the cover slightly ajar and simmer until most of the liquid evaporates and the beans are crisp-tender, 20-30 minutes. Add more broth if needed.