In a large sauce pan add your chicken stock. Bring to a gentle boil.

Add the beans to the stock and reduce until beans are a deep green.

Add your butter to the green beans along with the extra virgin olive oil. The oil helps the butter not to burn. Suate for about a minute then add your chopped garlic.

Zest the whole tangerine and add that to your dish.

To finish the dish, add the juice of the tangerine. Stir to get all the flavor through out and add salt and pepper to taste.