Greens Beans in Yogurt-Dill Sauce

Although it is rather early for the middle Rio Grande Valley, we've experienced a couple of light freezes this past weekend. I'm disappointed because we should get a couple more weeks of growing temperatures, at least. However, I won't be sorry to see the last of the mosquitoes (for this season). I feel sad these beans are among the last I will pick this year.

I've posted two green bean recipes back to back. I'm launching a one-woman assault on green bean casserole for Thanksgiving, which is just around the corner. This recipe features something that is fresher, simpler, and tastier than that traditional recipe. Another of its advantages for a holiday dish is it should be served at room temperature and can be prepared ahead of time.

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Greens Beans in Yogurt-Dill Sauce

Adapted from Vegetables Every Day by Jack Bishop

1 pound green beans, ends snapped off
1/2 c plain yogurt, either reduced fat, or full-fat, but not non-fat (which is full of weird chemicals)
1 medium garlic clove, minced
2 teas minced fresh dill leaves
1/8 teas cayenne pepper, or to taste

Bring several quarts of water to a boil in large saucepan. Add the beans and about 1 teas salt.Cook until crisp-tender, about 5 minutes. Drain, shake as much water off as you can, and then spread out over a clean towel so they dry quickly. Let the beans cool for several minutes.

While the beans are cooling, mix the yogurt, garlic, dill, cayenne, and salt to taste in a small bowl (I don't add extra because I salt the water). Place the beans in a large serving bowl. Spoon the yogurt sauce over the beans, toss, taste for seasoning, and serve immediately.

Notes:

If you can't find fresh dill in November or December, coarsely crush some dill seed in a mortar and pestle and mix it with the yogurt mixture. Start with half a teaspoon; if you need more, add it.

You may cook the beans and make the yogurt mixture ahead (as much as a day) and refrigerate them until 20-30 minutes before serving. At that point stir the yogurt mixture into the beans and serve. Doesn't that sound nice for a day with lots of cooking?