MY GREEN BEANS

I’ve been making these green beans for years. I THINK I got the recipe originally from an old Southern Living magazine, but I can’t swear to it. I’ve adjusted it over the years here and there, but the basic recipe remains – the dill is the kicker!
1 lg bunch of green beans ~ 2 lbs. (washed, trimmed and halved)
3 TBSP butter
3 Scallions, chopped
1 Shallot, minced
2 TBSP sweet onion chopped
2 Garlic cloves, minced
1 TBSP dried Dill
1 TBSP cajun spice

Parboil the green beans in water for about 10 minutes and drain; then chill in ice water to stop the cooking. ***This part can even be done the day before: parboil, cool, then put in a large ziploc baggie and refrigerate.

Parboil the green beans in water for about 10 minutes and drain; then chill in ice water to stop the cooking. ***This part can even be done the day before: parboil, cool, then put in a large ziploc baggie and refrigerate.
Chop up the veggies.

Dump the remaining ingredients and the beans in a large sauté pan.

Partially cover and cook until beans are to your liking – I like them well-cooked and not crunchy in this dish.

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