Serves: 6
Total Calories: 121

1 pound fresh green beans or 2 (15-ounce) cans
2 to 3 tablespoons flour
water
1/2 cup sour cream
1/2 cup sweet cream
1 tablespoon fresh chopped dill or dill weed
1 tablespoon cider vinegar

Cover beans with water and boil until tender. Drain the beans and set them aside, saving the cooking liquid. Make a paste of the flour and a little water. Bring the cooking liquid back to a boil and add the flour paste to thicken. Add the sour cream, cream, dill weed, vinegar, and green beans. Heat almost to the boiling point. Serve with new potatoes.

Nutritional Facts:

Serves: 6
Total Calories: 121
Calories from Fat: 90

More Recipes from the Cee Dub's Ethnic & Regional Dutch Oven Cookin' Cookbook:
Asparagus Sesame
Baked Onions With Pesto
Baked Potatoes Stuffed With Broccoli And Shrimp
Cabbage & Bacon Mashed Potatoes
Chuck's Ranch Beans
Copper Pennies
Crunchy Red Cabbage Salad
Dutch Oven Hungarian Potatoes
English Pub Mashed Potatoes
Fried Green Tomatoes
Green Beans In Dill Cream Gravy
Kirtner's No-Muss, No-Fuss, Sauerkraut
Lentils And Rice
Mediterranean Brussels Sprouts
Southern Utah Dutch Oven Potatoes
Spinach And Mandarin Orange Salad
Spuds Romanoff
Steamed Hungarian Cabbage