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Fresh Beans & Tomatoes with Dill Cream
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1 cup low sodium chicken broth

1/2 pound (2 cups) fresh green beans, trimmed

1/2 pound (2 cups) fresh yellow wax beans, trimmed

3 Roma tomatoes, sliced


1/4 cup sour cream

2 green onions, chopped

1 tablespoon milk

1 teaspoon Dijon-style mustard

1/4 teaspoon dried dill weed

1/8 teaspoon coarse ground pepper

Dash salt

How to make

  1. STEP 1

    Pour chicken broth into 10-inch skillet. Cook over medium-high heat until broth comes to a full boil. Reduce heat to medium; add green and yellow beans. Cover; cook 10-15 minutes or until beans are crisply tender. Drain. Cover; refrigerate at least 30 minutes until chilled.

  2. STEP 2

    Whisk all sauce ingredients together in bowl.

  3. STEP 3

    Arrange green beans, yellow beans and tomatoes on plattr. Serve sauce over vegetables.

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