Trim fresh beans and, if desired, snap into 1 1/2-inch lengths. Cover with water and bring to boil simmer 5 to 20 minutes, until barely tender. (1 package [10 ounces] frozen green or wax beans or 1 can [1 pound] cut green or wax beans may be substituted for fresh. Cook frozen beans as directed on package or heat canned beans.) Drain off and save liquid to use in soups. Season beans in any of the ways listed below.
Buttered Beans: Toss beans with 1 tablespoon melted butter or margarine. Season to taste with salt and pepper.
Dilly Beans: Add 1/2 teaspoon dill weed to Buttered Beans.
Beans and Onions: Lightly brown 2 tablespoons chopped onions in 1 tablespoon butter or margarine toss with cooked, drained beans until well mixed.
Beans with Almonds: Brown 2 tablespoons slivered almonds in 1 tablespoon butter add cooked, drained beans toss.
Beans with Bacon: Cook 2 strips bacon, diced, until crisp toss bacon and drippings with drained beans until they are coated.
Beans and Mushrooms: Saute 1/4 pound sliced mushrooms in 1 tablespoon butter. Toss with cooked drained green beans heat through.
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