Recipe by mollypaul
Hollanders like plain, substantial food and lots of it. This tasty vegetable dish comes from the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
- 1⁄2 cup dried navy beans, soaked overnight
- 3 quarts green beans, cut in thin slices diagonally across
- 3⁄4 cup butter
- 2 teaspoons salt
- 1⁄4 teaspoon nutmeg