Green beans with dill and garlic

Once, when I wanted to quickly make something with the green beans I already had boiled and frozen, I discovered this version with dill and garlic. The first time I added too much onion, and it felt like an onion stew with beans. Now I've found the balance that suits my taste. It’s one of those recipes you improvise and then wonder why you haven’t made it more often because it’s simple and tasty, without any hassle. I don’t think you need a childhood story or 'tradition', just have some beans on hand and the desire to throw some dill and garlic over them.

The total time is about 30 minutes, although, if you have boiled beans in the freezer like I do, it might take even less. It comfortably serves 6 people if used as a side dish, or 4 if you rely on it as a main with some meat on the side. Difficulty? Nothing complicated, it works even if you haven’t cooked much.

Ingredients, exactly what I use now:
1.5 kg frozen green beans (already boiled, otherwise you boil them until tender)
4 medium onions (about 400g, I don’t add too much so it doesn’t overpower the rest)
3 tablespoons olive oil (or another oil if you don’t have it, sometimes sunflower oil works for me, no tragedy)
1 large bunch of dill (fresh is preferred, otherwise frozen or even dried, but not as much)
4-5 cloves of garlic (more or less, depending on how you like the aroma)
salt to taste

The beans are the base, obviously, giving the main texture and 'substance' of the dish. The onion brings sweetness, so it’s not all bland. The oil keeps everything together and adds a bit of fat without being heavy. The dill is what changes everything, and I can’t leave out the garlic, as it feels a bit plain without it.

1. I start with the onion. I chop it quite finely, not perfect cubes, no one stands with a ruler. I put it in a pot or wide pan, with the oil already heated over medium heat. I don’t throw in the onion too early; I prefer to wait for the pan to heat up well.
2. I let it cook until it’s translucent and starts to color, it shouldn’t burn. About halfway through, I add a pinch of salt, which helps it soften and prevents burning easily.
3. I take the green beans out of the freezer, I don’t wait for them to thaw, just rinse them quickly with warm water so they don’t freeze in the pan. I add them over the sautéed onion, stir gently, and pour about half a cup of water (about 100 ml, so it’s not all dry). Don’t add too much water at the beginning, let’s see how much comes out of the beans.
4. I put a lid on and let them cook for about 5-7 minutes over medium heat, stirring 2-3 times so they don’t stick. If you see that there’s too little water left and the beans risk sticking, you can add a little more.
5. When the beans are heated and everything is tender enough (not too soft, not crunchy), I add the crushed garlic. I don’t put it in from the beginning, otherwise it loses its aroma. I stir for another minute, adding a pinch of salt if I feel it’s necessary.
6. Finally, I take the pot off the heat and sprinkle the chopped dill on top. I add it all at once, I don’t let it boil, as it doesn’t smell the same anymore. I mix it and it’s done. You can let it infuse for a minute under the lid if you want a stronger aroma.
7. Serve warm or at room temperature, depending on how you like it.

What I like about this recipe and why I make it often? First of all, it’s a lifesaver when you have beans in the freezer and don’t want to complicate things. It’s made with what you have at home and doesn’t require expensive ingredients. It goes wonderfully with any roasted or grilled meat, but sometimes I also serve it as a cold salad, alongside cheese or eggs. Plus, it’s light, you don’t feel heavy afterward, and it brings a summer aroma even if it’s raining or snowing outside. The dill and garlic give it all the personality, and if you have good beans, you really can’t go wrong. It’s one of those dishes that is never ruined by being present at the table.

Practical tips:
Don’t let the onion burn, as it gives a bitter taste. It’s better to let it cook slowly, with patience, and add a little water if you see it starting to color too much.
Don’t overcook the beans, they become mushy and lose their charm. If the beans are already well boiled from the start, you just heat them with the onion and let them take in the flavors.
The dill – should be fresh, if you have it. It’s different from dried, truly.
Don’t overdo it with the garlic; it’s not a garlic sauce! If you put too much, you won’t taste anything else.
If you feel you have too much liquid at the end, leave the pot uncovered on the heat for 1-2 minutes, but remember to stir so it doesn’t stick.

Substitutions:
Olive oil can be replaced with any vegetable oil, I’ve tried sunflower oil and it’s fine, even more neutral in taste.
If you don’t have dill, you can try parsley, but it doesn’t have the same charm, although it works in a pinch.
White or yellow onion, I don’t recommend red onion as it gives a different sweetness.
If you want it dietetic, cut down on the oil, use only two tablespoons, and use as little salt as possible.
For gluten-free options, there’s no problem, it doesn’t contain gluten anyway.

Variations:
Some add tomatoes or tomato paste at the end, but I don’t feel the need here; beans with onion, dill, and garlic have enough flavor.
You can add a few chopped peppers at the beginning, along with the onion, if you have them in the fridge, it adds a bit of color and sweetness.
I’ve also tried a splash of lemon juice at serving for those who prefer a little sour; it surprisingly works well.
If you want to make it a main dish, you can add some fried eggs or grated cheese on top, and the meal is ready.
For those fasting or wanting vegan, it’s perfect as is, it doesn’t need anything extra.

Serving:
You can serve it alongside pork, chicken, or even over a simple baked fish. It also goes well with fried eggs, feta cheese, or as a base for a cold salad with tomatoes and olives.
At lunch or dinner, it’s the kind of dish that goes with anything: good bread, maybe some pickles, and you’re done.

Frequently asked questions:
Can I use canned green beans?
Yes, but drain and rinse them well to avoid that dubious liquid from the can. They are already tender, so reduce the boiling time by half, just to heat them in the pan with the rest.

If I don’t have dill, can I use something else?
The closest would be parsley, but it won’t have the same taste. You can also try lovage, but less, as it’s quite aromatic.

Can I add carrots or other vegetables?
Yes, if you want, you can add a small grated carrot along with the onion; it adds sweetness. Or diced bell pepper. But not too many, as they can overpower the taste of the beans.

Can I make the recipe without onion?
It works, but it’s poorer in taste. If you can’t eat onion, use a little leek or just increase the amount of garlic and see if you like it.

Is it good the next day?
Yes, I actually find that the flavors meld better after sitting in the fridge for a few hours. You can quickly heat it in the microwave or on the stove with a spoonful of water and it comes back to life.

Nutritional values, roughly:
If we do the calculations, for 1.5 kg of beans, you have about 300 calories (beans are super low in calories), with onions adding another 160-200 kcal, and the oil adds 270-300 kcal for 3 tablespoons. So the entire pot has around 800 calories, meaning 130-200 kcal per serving, depending on how much you put on your plate. Low to medium carbohydrates (under 10g/serving), few proteins, fats at the limit, depending on how much oil you use. It’s the kind of light side dish that doesn’t fatten you up, but it doesn’t fill you up like a main dish. It has enough fiber, vitamins from the greens, plus antioxidants from the onion and garlic. It has no gluten, no lactose, it’s safe for almost anyone.

How to store and reheat:
You put it in the fridge, in a well-sealed container, it lasts 2-3 days without problems. Reheat the portion in the microwave or on the stove with a little water, stirring constantly to prevent sticking. The dill loses some of its fragrance when reheated, but otherwise, there’s nothing wrong. I do not recommend refreezing once you have cooked it, as the texture of the green beans will spoil and become watery.

That’s the story of green beans with dill and garlic in my kitchen. If you make it once, you’ll surely end up improvising on it after seeing how simple it is.