“This is from an old Penzeys spice catalog I found when cleaning.”
READY IN:
18mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

  • 12 ounces green beans (about 4 Cups, cleaned and chopped)
  • 12 ounces yellow beans (about 4 Cups, cleaned and chopped)
  • 1 lb carrots, regular-sized or 1 lb baby carrots
  • 1 (6 ounce) bag white pearl onions (said small bag, did not give ounces)
  • 3 tablespoons butter
  • 2 teaspoons penzeys dill weed
  • 12 teaspoon salt

Directions

  1. Wash the beans and cut the stem end off, and chop into 1-inch pieces.
  2. Peel and cut the carrots-baby carrots can be left whole, regular ones cut into 1-2 inch pieces.
  3. Thick carrots should be halved before cutting, or the pieces will be difficult to eat and take longer to cook.
  4. Cut the stem end off the pearl onions and remove the peel (plunging them in hot water helps), leaving the tip if possible.
  5. These steps can be done a day ahead of time and the vegetables placed in a zip top bag in the fridge.
  6. To cook:
  7. Bring a pot of water (at least 2 quarts) to a rolling boil.
  8. Add the carrots and yellow beans, cook 3 minutes, and then add the green beans and pearl onions and cook another 5 minutes.
  9. These are approximate cooking times, thick carrots may need longer; if all the beans are thin the cooking time may be a bit shorter.
  10. All the vegetables should be tender but still a bit crisp.
  11. Drain and rinse the vegetables to stop the cooking, but leave them warm.
  12. While the vegetables are boiling, melt the butter in a small sauce pan and simmer on low with the Penzeys Dill Weed.
  13. Once the vegetables have been drained and rinsed, toss with the dill weed butter, add salt to taste, and place in a serving bowl.
  14. Cover the bowl with foil and place in a warm place until ready to serve.

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