Green Beans with Dill

Preparation info

  • 4

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 pound fresh green beans
  • 2 tablespoons peanut oil
  • 3 tablespoons butter, melted
  • Salt
  • 1 teaspoon lemon juice
  • 1 tablespoon finely chopped dill


    1. Trim the beans, pinching off the tips at both ends. Break or cut the beans into two-inch lengths. Rinse the beans and drain.

    2. Put the oil into a saucepan with a tight-fitting lid and add the beans. Do not add other liquid. Cover and cook over low to medium heat, shaking the saucepan frequently. Cook for fifteen to twenty minutes, until the beans are crisp-tender. Pour the beans into a vegetable dish and pour the butter over them. Add salt to taste and the lemon juice and sprinkle with the chopped dill.