Prep 0 mins
Cook 20 mins
I adapted this recipe from a book called Cookbook of Foods from Bible Days. The original uses frozen beans and red wine vinegar, and you can, too, if you'd like. It also calls for boiling the beans, but I prefer them steamed. I also leave the pimientos out occasionally. If you want to use dried dill, use 1 teaspoon.
- 10 ounces fresh green beans, trimmed and cut into pieces
- 1⁄2 cup sliced ripe olives
- 1 tablespoon chopped pimiento (optional)
- 1 tablespoon chopped fresh dill
- 2 tablespoons butter
- 1 tablespoon balsamic vinegar
- Cook beans in a steamer or colander placed over simmering water. Leave uncovered for first 5 minutes, then cover and cook until tender but still crisp. Do not overcook. Lightly toss together with olives, pimientos, and dill.
- Melt butter in a skillet over very low heat. Add bean mixture and stir in balsamic vinegar. Cook just until all ingredients are heated through.
Great recipe! Made as directed with black olives and roasted red pepper in place of pimiento only because that's what I had on hand. Loved how quick this is to make, too. Thanks, Chocolatl!
Silly me, I forgot to buy green beans at the farmers' market but luckily I have on hand a bag of Cascadian Farms' organic greens beans to save the day! Switched red bell pepper to pimientos because we like the fresh taste of bells and left them raw. I skipped adding the green beans to the skillet with the butter and balsamic vinegar. I simply poured the sauce over the vegetables. Couldn't make up my own what type of olives so I chose a variety of imported ones. Fresh dill from the garden and had the dish on the table in less than 15 minutes! Thanks for posting. Reviewed for Veg Swap May 2010.
This is an OH WOW! I love the combination of flavors...although I just splashed the balsamic vinegar; I prefer a light touch with vegetables or all I can taste is the balsamic. I recommend this highly.