1 1/4 lbs. fresh green beans cut in 1-inch pieces
1/4 c. chopped onion
2 tbsp. diced green pepper
2 tbsp. butter
1 tbsp. flour
1 c. chicken broth (or 1 chicken bouillon cube and 1 c. water)
1/2 tsp. dill weed
Dash of pepper

Cook beans in salted water for 15 minutes until tender. Saute onion and green pepper in butter, about 3 minutes. Blend in flour. Gradually add chicken broth, stirring constantly. Add dill and pepper and simmer 5 minutes.

Pour sauce over well-drained beans. Makes 8 servings.