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What a nice, light, side veggie. I used frozen beans and cut the recipe in half, and it still turned out great.

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Napoleon XIV February 06, 2002

These went very nicely with Erin's meatloaf for supper. thanks Miller for a good one! I used white wine vinegar and canned, rinsed and well drained, whole green beans, no fresh around right now.

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Derf February 05, 2002

I served this at my vegan dinner party, and it was a big hit. I used the white wine vinegar, and I may have used too much since it seemed very vinegary to me. But my guests commented that it went perfectly alongside "Taste of Morocco", another recipe I found here.

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Kristen M. May 30, 2002

Nice change from plain old green beans. Pickled dill beans are a fave of mine. This is different from those in a great way. Less vinegar taste and you can cook the beans as al dente as you like them, in my case very. This was a great dish both room temp and cold. Thanks for sharing it! PS I love spicy things and I think I will add some red pepper flakes next time!

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Mama's Kitchen (Hope) May 11, 2010

I used nice skinny haricots, and fresh dill from the garden--skipped the almonds. I think drssing the beans while they are hot and then letting them macerate till room temp is what maks this work.

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Chef Kate July 12, 2007
Dilly Green Beans