Dilly Beans

We're not sure when we first encountered Dilly Beans or why they are associated in our memory with folks who grew their own beans. But we remember vividly the excitement we felt when we stumbled upon this recipe only a few years ago. "Is that all it takes? Where is the nearest produce stand? If we're going to have to let them chill for a couple of hours, we had best get started now."

Note that Dilly Beans work equally well as a cold side dish and, on a leaf of romaine, as a salad.

1. Bring the water to a boil. Add the beans, cover, and cook for 3 to 5 minutes,to crisp tender. Drain and put in bowl with the dill.
   
   
2. Combine the garlic, pepper flakes, vinegar, and honey in a small sauce pan. Bring to a boil, then ease back to a simmer for 2 minutes. Pour over the beans and toss. Add the oil, if desired.
   
   
3. Cover and refrigerate for 1 hour to 4 days. Serve chilled.

4-6 servings   

Source: The Moosewood Collective, Moosewood Restaurant Cooks at Home