2 lbs. green beans
4 c. water
1 bunch celery hearts
1/4 c. butter
1 tsp. lemon juice
3-5 tbsp. chicken broth
Salt & pepper to taste
3 tbsp. butter
1 (4 oz.) jar whole pimientos, diced

Wash beans; trim ends and remove strings. Bring 4 cups water to boil in Dutch oven. Add beans; cook, uncovered 10 minutes or until crisp tender. Drain and plunge beans into cold water. Drain again and set aside.

Cut celery into 4" to 5" long pieces, melt 1/4 cup butter in large skillet; add broth and bring to a boil. Add celery, salt and pepper; cover and cook 5 minutes or until tender; drain well. Melt 3 tablespoons butter. Add green beans, lemon juice, salt and pepper. Heat beans thoroughly.