- 1/2 cup chopped onion
- 1 teaspoon butter
- 1 teaspoon canola oil
- 1-1/2 cups frozen cut green beans, thawed
- 3 tablespoons dill pickle juice
- 1 teaspoon sugar
- 1 teaspoon dill weed
- In a small skillet, saute the onion in butter and oil until tender. Add green beans; cook for 2-3 minutes or until heated through. Stir in the pickle juice, sugar and dill; toss to coat. Serve with a slotted spoon. Yield: 2 servings.
Originally published as Dilly Green Beans in Cooking for 2 Summer 2005, p 55
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