Time 15m Yield 2 servings. Number Of Ingredients 7 Steps:
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.
Time 20m Yield 4 servings Number Of Ingredients 5 Steps:
Fill a pot with water. Season with salt so that you can taste it. Bring to a boil. Plunge beans into water. Cook 2 to 3 minutes or until just tender but still quite firm. If you’re using green beans, it will take a minute or so longer. Drain. Return beans to pot. Add butter, stir in 2 tablespoons dill and season with pepper. Stir and toss beans in pot over low heat, until butter is melted. Taste a bean and season with salt and more pepper, or dill, if desired.
Yield 5 Number Of Ingredients 11 Steps:
Bring 2 quarts of water to boil. Add green beans and boil for 5 minutes or until beans are just tender. Plunge the beans in cold water to set their color, drain well. In a large bowl combine salt, mustard seed, dill weed, chiles, dill seed and garlic. Mix. Add cooled beans to the bowl and stir. In a small saucepan bring 2 cups water, vinegar, sugar and salt (to taste) to boil. Pour this mixture over the beans and spices. Mix well. Chill the beans in an airtight container at least overnight before eating. The beans are best if given a week to marinate refrigerated before eating.
Time 25m Yield 4 serving(s) Number Of Ingredients 5 Steps:
Place fresh green beans in a saucepan with vegetable broth and dill. Cover; bring to a boil. Separate green beans with a fork, reduce heat and simmer for 10 minutes or until tender. Drain. Stir in butter, adding salt & freshly ground black pepper to taste. Serve and enjoy!
Time 35m Yield 4 Number Of Ingredients 9 Steps:
Preheat an oven to 450 degrees F (230 degrees C). Combine the green beans in a large bowl with 1 tablespoon olive oil and the coarse salt; toss to coat. Roast the green beans in the preheated oven until cooked through, about 20 minutes. Whisk 1 tablespoon of olive oil, red wine vinegar, Dijon mustard, sugar, dill, and pepper together in a bowl; drizzle over the roasted green beans to serve.
Time 20m Yield 5 servings. Number Of Ingredients 10 Steps:
Cook beans according to package directions. Meanwhile, in a small skillet, saute onion in butter until tender. Stir in flour until blended; gradually add broth. , Stir in the vinegar, salt, dill and pepper. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Reduce heat. Stir in sour cream; heat through (do not boil). Drain beans; serve with sauce.
Time 30m Number Of Ingredients 4 Steps:
To prepare beans, trim both ends with a paring knife, or snap off. Cut beans in half into approximately equal-size pieces, then carefully split each bean in half lengthwise with a paring knife. Bring 1 tablespoon butter and 1/2 cup water to a boil in a large skillet. Add beans. Cover; cook over medium-low heat until tender, 16 to 20 minutes. Toss with remaining tablespoon butter and dill. Season with salt and pepper. Serve warm.
Yield 8 serving(s) Number Of Ingredients 9 Steps:
Blanch the green beans in boiling salted water for 6 to 7 minutes, or until just tender. Drain and transfer to a bowl of ice water to set the color. Drain and pat dry. Transfer to a plastic storage bag& chill. (Beans may be prepared 1 day in advance.) In a large skillet set over moderate heat, cook the shallots in the olive oil, stirring occasionally, until lightly golden. Add the green beans and salt and pepper and cook until heated through. Add the dill, lemon peel, and lemon juice. Toss to coat, and transfer to a serving dish.
