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1
Wash the beans and cut the stem end off, and chop into 1-inch pieces.
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2
Peel and cut the carrots-baby carrots can be left whole, regular ones cut into 1-2 inch pieces.
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3
Thick carrots should be halved before cutting, or the pieces will be difficult to eat and take longer to cook.
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4
Cut the stem end off the pearl onions and remove the peel (plunging them in hot water helps), leaving the tip if possible.
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5
These steps can be done a day ahead of time and the vegetables placed in a zip top bag in the fridge.
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6
To cook:
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7
Bring a pot of water (at least 2 quarts) to a rolling boil.
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8
Add the carrots and yellow beans, cook 3 minutes, and then add the green beans and pearl onions and cook another 5 minutes.
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9
These are approximate cooking times, thick carrots may need longer; if all the beans are thin the cooking time may be a bit shorter.
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10
All the vegetables should be tender but still a bit crisp.
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11
Drain and rinse the vegetables to stop the cooking, but leave them warm.
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12
While the vegetables are boiling, melt the butter in a small sauce pan and simmer on low with the Penzeys Dill Weed.
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13
Once the vegetables have been drained and rinsed, toss with the dill weed butter, add salt to taste, and place in a serving bowl.
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14
Cover the bowl with foil and place in a warm place until ready to serve.
