Wax Beans with Cheese
- 1 lb of wax beans, cut into 1 inch pieces
- 1/4 lb cream cheese, softened
- 1 tbs milk
- 3/4 tsp dill seeds
- kosher salt and fresh cracked black pepper to taste
- 2 tbs parsley, chopped
- Cook beans in boiling salted water just until tender. Drain.
- Stir together cream cheese, milk, dill seeds, salt and pepper.
- Add to drained hot beans and toss until cheese is melted and hot.
- Sprinkle with chopped parsley.