Add chopped onions and mushrooms and saute them until they are soft for about 2 to 3 minutes.
Then add green beans, salt, garlic powder, seasoning blend and the other tablespoon of butter. Coat seasonings and butter on green beans stirring for 3 minutes.
Turn down heat, cover with top and cook for 10 minutes.
Add 2 cups of water to pan. Then add not chicken bouillon, liquid smoke, lemon juice, and sugar. If you want more flavor you can add another bouillon. Cover and let cook for 20 minutes.
Let it cool top with dried cranberries and almonds and serve. Enjoy!
Notes
Sweet potatoes Would also work really well in this. It can give the dish more color.