2 strips of bacon 2 tsp dill seeds 2 cans whole green beans 6 TBS butter 6 TBS flour 3 tsp grated onion 1 ½ cups Half & Half 1 cup of bean juice from above 1 tsp crushed Java pepper ½ tsp Tabasco sauce ½ tsp Mayan salt 1...

• 2 strips of bacon
• 2 tsp dill seeds
• 2 cans whole green beans
• 6 TBS butter
• 6 TBS flour
• 3 tsp grated onion
• 1 ½ cups Half & Half
• 1 cup of bean juice from above
• 1 tsp crushed Java pepper
• ½ tsp Tabasco sauce
• ½ tsp Mayan salt
• 1 cup seasoned bread crumbs
• 8 ½” pats of butter
• ¼ cup slivered almonds
• Fresh dill for garnish

1. In large skillet cook over medium heat cook bacon and render fat slowly
2. Add dill seeds and green beans
3. Cook slowly, covered for 25 minutes; drain pot reserving juice and refrigerate overnight
4. White Sauce:
5. Combine butter and flour by whisking thoroughly for 5 minutes over medium heat;
6. Add grated onion and continue stirring 4 minutes
7. Slowly add Half & Half and continue mixing until mixture is smooth
8. Add bean juice, pepper, Tabasco and salt

Assembly:

1. Into a large greased casserole, layer one third of beans then a third of white sauce; continue filling in this manner
2. Top the casserole with breadcrumbs, almonds, and butter pats
3. Bake in over at 350° for 20 minutes
4. Garnish individual dishes with a sprig of fresh dill weed

Serves 4-6