 |
Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
I adapted this recipe from a book called Cookbook of Foods from Bible Days. The original uses frozen beans and red wine vinegar, and you can, too, if you'd like. It also calls for boiling the beans, but I prefer them steamed. I also leave the pimientos out occasionally. If you want to use dried dill, use 1 teaspoon. Ingredients:
10 ounces fresh green beans, trimmed and cut into pieces |
1/2 cup sliced ripe olives |
1 tablespoon chopped pimiento (optional) |
1 tablespoon chopped fresh dill |
2 tablespoons butter |
1 tablespoon balsamic vinegar |
Directions:
1. Cook beans in a steamer or colander placed over simmering water. Leave uncovered for first 5 minutes, then cover and cook until tender but still crisp. Do not overcook. Lightly toss together with olives, pimientos, and dill.
2. Melt butter in a skillet over very low heat. Add bean mixture and stir in balsamic vinegar. Cook just until all ingredients are heated through.
|
|