Mark Bittman

Green Beans with Yogurt and Dill

Preparation info
  • Makes

    4

    servings
    • Difficulty

      Easy

    • Ready in

      40 min

Appears in
The Best Recipes in the World: More Than 1,000 International Dishes to Cook at Home
The Best Recipes in the World

By Mark Bittman

Published 2005

  • About

Like many Mediterranean vegetables, these are cooked until quite soft—none of this crisp-tender business—and commonly served at room temperature, making it a fine dish to prepare in advance.

Ingredients

  • ¼ cup extra virgin olive oil
  • 1 large onion, roughly chopped
  • Salt and black pepper to taste

Method

  1. Put the oil in a large skillet or flameproof casserole with a lid over medium heat. A minute later, add the onion, along with some salt and pepper, and cook, stirring occasionally, until it wilts, about 5 minutes. Add the beans, about half the dill, and 1 cup water. Lower the heat, cover, and adjust the heat so the mixture simmers steadily. Cook until the beans are quite