1 1/2 c. water
2 c. stemmed green beans (about 3/4 lb.)
2 T chopped fresh dill
2 large garlic cloves, pressed
1/4 t. red pepper flakes
1/3 c. cider vinegar
1/2 t. sugar or honey
1 t. vegetable oil (optional)
Bring the water to a boil in a small pot. Cook the beans, covered, for 3 to 5 minutes. Drain the beans when they are still bright green and just tender, and place them in a bowl. Stir the dill into the warm beans.
Combine the garlic, red pepper flakes, vinegar, and sugar or honey in a suacepan and quickly bring to a boil. Simmer for 2 minutes. Pour the dressing over the green beans and mix well. Add the oil if you like. Serve immediately, or chill for about 20 minutes and serve later.
Covered and refrigerated, Dillly Beans will keep for 4 days.
From: Moosewood Restaurant Cooks at Home via Susan