2 beef bouillon cubes
1 c. water
2 tbsp. chopped onion
1/4 c. chopped green pepper
1/2 tsp. dill weed
2 (9 oz.) pkgs. frozen cut green beans (I use canned beans)

In a saucepan, dissolve bouillon cubes in water over medium heat. Add onion, pepper and dill weed and cook several minutes. Add beans. Cook, covered 8 to 10 minutes or until beans are tender.

Adapted from the American Heart Association Cookbook.