Dill Green Bean Dish

Put:
5 c diced russet, yellow
or red skin potatoes
4 c water
1 1/2 t salt
in a pot & bring to a boil.
Reduce heat & cook with lid slightly ajar on med. high for 20 min. to soften the potatoes.
Stir occasionally.

Put in another pot:
2 c water
1/2 t salt
& bring to boil.

Add:
3 c fresh or frozen green beans
& bring to boil again & cook with lid slightly ajar on med. for 10 min.
Then pour into a casserole dish or 9x13 deep dish glass pan.

When the potatoes are done, spoon the potatoes & liquid into the casserole dish or glass pan also.

Preheat oven at 350º
Put:
1 c cashews
1 1/4 t salt
1 1/2 c water
in a blender & blend for 1 - 2 min.

Add:
1 t dill
to the blender & stir.
Pour in the casserole dish or glass pan & stir.

Bake uncovered at 350º for 45 min.

Then take out & stir.

Serve
or cool down & refrigerate in an airtight container for up to 3 days

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