This recipe is from a Moosewood Restaurant Restaurant Cookbook. Their books are some of my favorite because they are down home recipes but still very healthy and innovative. I can usually adapt their recipes to vegan and gluten-free. This recipe is a great alternative to an ordinary lettuce salad.
Prep time: 15 mins Total time: 15 mins Serves: 4 to 6
1 1/2 cups water
2 cups stemmed green beans (about ! pound)
2 tablespoons chopped fresh dill
2 large garlic cloves, pressed
1/4 teaspoon red pepper flakes
1/3 cup cider vinegar
1/2 teaspoon sugar or honey
1 teaspoon vegetable oil (optional)
1. Bring the water to a boil in a small pot. Cook the beans, covered, for 3 to 5 minutes. Drain the beans when they are still bright green and just tender, and place them in a bowl. Stir the dill into the warm beans.
2. Combine the garlic, red pepper flakes, vinegar, and sugar or honey in a saucepan and quickly bring to a boil. Simmer for 2 minutes. Pour the dressing over the green beans and mix well. Add the oil if you like. Serve immediately, or chill for about 20 minutes and serve later.
3. Covered and refrigerated, Dilly Beans will keep for 4 days.
Serving size: 4 oz Calories: 38 : .3 g Protein: 1.7 g
Reprinted from Moosewood Restaurant Cooks at Home, Copyright 1994 Moosewood, Inc., Simon & Schuster/Fireside, publishers
Recipe by Moosewood Restaurant & Recipes | Ithaca, NY at http://www.moosewoodcooks.com/2011/07/dilly-beans/