Uncle Bill's Beets & String Beans in a Cream Sauce

READY IN: 43mins




  • In a medium sized saucepan, add whole beets, (Do not cut the top or bottom of the beets.).
  • Snip the ends off the string beans and discard, then add them to the saucepan with beets. Cover with hot water and bring to boil.
  • Reduce heat to a strong simmer, place lid on saucepan and cook the beans for 10 minutes. Remove beans into a mixing bowl and cover with cold water; set aside.
  • Continue to cook the beets for an additional 20 - 25 minutes or just until you can pierce the beets with a fork; do not overcook.
  • Immediately drain the beets and cover with cold water, drain and cover again with cold water and let sit for 3 minutes.
  • Cut the tips and bottom of the beets, peel the skins and discard.
  • Cut the beets into quarters and then slice them to about 1/8 inch thick slices.
  • In a large frying pan, melt butter on medium-high heat.
  • Add the sliced beets and stir to coat with butter.
  • Cut the beans in half and add to the frying pan stirring to coat with butter.
  • Saute' the beets/beans for 8 minutes, mixing often.
  • Add the sugar, salt, granulated garlic powder, dried dill weed and whipping cream, stirring to coat beets/beans.
  • Continue to simmer uncovered for another 3 to 5 minutes or until a nice creamy sauce begins to form and thicken slightly.
  • Serve as a side dish or over a slice of bread.
  • NOTE: You can also use yellow string beans.
  • It takes about 6 - 1 1/2" diameter beets for 12 ounces.
  • It takes about 16 - 6" long beans for 6 ounces.