Dilly Beans

Like I said...those Royal Beans turn green when you cook them! Kind of fun.

But, I really wanted to share this amazing Bean Salad from Moosewood Cooks At Home. I prefer it chilled.

What You Need (Ingredients and Equipment)

• 1/2 to 1 pound green beans, preferably fresh-picked
• enough water to cover the beans in
• a pot big enough to hold the green beans and cover them with water
• 2 tablespoons chopped fresh dill, or 2 teaspoons dried
• strainer or colander
• measuring cup and spoons
• 3-4 large garlic cloves, pressed or minced
• 1/4-1/2 teaspoon red pepper flakes
• 1/3-1/2 cup cider vinegar
• 1 tablespoon sugar or honey
• 1 tablespoon salt

What You Do

Bring the water to a boil in the pot. Cook the beans, covered, until bright green and just tender (3 to 5 minutes). Drain the beans, reserving 1/2 to 1 cup of the cooking liquid. Put the beans in a bowl and toss them with the dill.

Next, make your marinade: combine garlic, red pepper flakes, vinegar, sugar, and salt in your cooking pot and bring to a boil. After the mixture has simmered for about two minutes, pour it over the green beans and mix well. Add enough of the reserved cooking liquid to make sure the beans are covered. Serve immediately, or chill in the fridge. Like I said, I like it chilled but it's hot and anything chilled is good right now.

Moosewood says they will keep for four days, covered and refrigerated. 

Enjoy!