Start by cutting off the ends of the green beans. Discard any damaged or discolored beans. Use kitchen scissors for quick trimming. This makes the beans look better and keeps them crunchy.

Next, in a large pan, heat butter over medium heat. Add diced onions and minced garlic. Cook the onions until they are clear and smell good. Then, add the garlic and cook for one more minute. Stir constantly to avoid burning. Use medium-low heat to keep them from getting too dark.

After the onions and garlic are ready, add the trimmed green beans to the pan. Stir them in and cook for a few minutes to warm them up. A large pan works best to avoid overcrowding.

Pour in chicken broth and sprinkle smoked paprika over the green beans. This adds moisture and flavor. Stir everything together, then bring to a simmer. Use low-sodium chicken broth to reduce salt if you prefer.

When it simmers, cover the pan. Cook the green beans until they are tender but still crunchy. Covering helps them cook evenly. Let them cook for 10-15 minutes, stirring occasionally to prevent burning. A heavy lid will keep heat and moisture in.

Finally, add soy sauce and season with salt and pepper to taste. This gives a rich flavor to the green beans. Use high-quality soy sauce for the best taste.