2 lbs. fresh green beans
1/4 c. butter
1/2 c. chopped onion
3 green onions, sliced
1 cloves garlic, minced
1 tsp. Creole seasoning
1/8 tsp. freshly ground pepper
1/2 tsp. chopped dill weed

Wash beans; trim ends and remove strings. Add water to depth of 1 inch into a large Dutch oven; bring to a boil. Add beans. Cover; reduce heat and simmer 10 minutes or until beans are crisp-tender. Drain beans. Plunge into ice water; drain and set aside.

Melt butter in Dutch oven; add onion and remaining ingredients. Cook over medium heat, stirring constantly, until onions are crisp-tender. Add beans and cook until beans are thoroughly heated. Yield: 8 servings.