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In a large 12-inch nonstick skillet, heat the oil or butter over medium heat.
Add the green beans and cook for 2-3 minutes, stirring often, to crisp up the edges of the beans just slightly.
Pour in the broth and bring the beans/broth to a simmer.
Cover the skillet and cook anywhere from 6-10 minutes, depending on how tender you like your green beans.
Keep an eye on the skillet - if it is simmering too vigorously and the liquid evaporates out, add a bit more as needed.
Season with salt and pepper to taste and serve immediately.