Relates field editor Anne Mitchell of Mesa, Arizona, "My family eats a lot of vegetables. I credit this to creative seasonings. These beans don't last long."
- 1 pound fresh or frozen cut green beans
- 1 teaspoon butter
- 1/2 teaspoon dill weed
- Place beans in a saucepan and cover with water. Bring to a boil; cook until tender. Drain all but 2 tablespoons of the liquid. Add butter and dill; stir to coat. Yield: 6 servings.
Originally published as Dilly Green Beans in Taste of Home April/May 1998, p16
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Reviewed Jul. 21, 2010
"I used fresh beans but found that it needed more than 1/2 tsp of dill weed to really taste it - I probably used closer to 1 tsp. I also used no-salt marg. Tasted really good and even hubby who is a very fussy eater cleaned up his plate !"