Like many Mediterranean vegetables, these are cooked until quite soft—none of this crisp-tender business—and commonly served at room temperature, making it a fine dish to prepare in advance.

　　

Ingredients

makes 4 servings

　　1/4 cup extra virgin olive oil

　　1 large onion, roughly chopped

　　Salt and black pepper to taste

　　1 1/2 pounds green beans, trimmed

　　1/2 cup snipped fresh dill

　　Juice of 1/2 lemon

　　1 cup yogurt

　　

Step 1

Put the oil in a large skillet or flameproof casserole with a lid over medium heat. A minute later, add the onion, along with some salt and pepper, and cook, stirring occasionally, until it wilts, about 5 minutes. Add the beans, about half the dill, and 1 cup water. Lower the heat, cover, and adjust the heat so the mixture simmers steadily. Cook until the beans are quite tender, 20 to 30 minutes.

　　

Step 2

Uncover and raise the heat so any excess liquid boils away. Add the lemon juice, then stir; taste and adjust the seasoning. Turn off the heat, stir in the yogurt, garnish with the remaining dill, and serve.

　　The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved.MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.