Rachel's Green Beans with Dill

From The Essential New York Times Cookbook: Classic Recipes for a New Century

Cookbook

Author(s): Amanda Hesser

Page 251

Course: Sides

2002 challenge chapter 5 fast

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1 reviews, average rating 4.0 / 5

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Queezle_Sister

13 years ago

★ ★ ★ ★ ★ 4/5

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This simple recipe offers a new taste for green beans. The beans are boiled, drained, returned to the pan, and mixed with butter, dill, salt and pepper. The recipe didn't specify fresh dill (though of course that would be better), and I used some freshly purchased dried dill weed. I found that the amount of butter was more than we needed, but the dill gave the beans a nice flavor, and looked quite pretty.

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