UNCLE BILL'S BEETS & STRING BEANS IN A CREAM SAUCE

Steps:

• In a medium sized saucepan, add whole beets, (Do not cut the top or bottom of the beets.).
• Snip the ends off the string beans and discard, then add them to the saucepan with beets. Cover with hot water and bring to boil.
• Reduce heat to a strong simmer, place lid on saucepan and cook the beans for 10 minutes. Remove beans into a mixing bowl and cover with cold water; set aside.
• Continue to cook the beets for an additional 20 - 25 minutes or just until you can pierce the beets with a fork; do not overcook.
• Immediately drain the beets and cover with cold water, drain and cover again with cold water and let sit for 3 minutes.
• Cut the tips and bottom of the beets, peel the skins and discard.
• Cut the beets into quarters and then slice them to about 1/8 inch thick slices.
• In a large frying pan, melt butter on medium-high heat.
• Add the sliced beets and stir to coat with butter.
• Cut the beans in half and add to the frying pan stirring to coat with butter.
• Saute' the beets/beans for 8 minutes, mixing often.
• Add the sugar, salt, granulated garlic powder, dried dill weed and whipping cream, stirring to coat beets/beans.
• Continue to simmer uncovered for another 3 to 5 minutes or until a nice creamy sauce begins to form and thicken slightly.
• Serve as a side dish or over a slice of bread.
• NOTE: You can also use yellow string beans.
• It takes about 6 - 1 1/2" diameter beets for 12 ounces.
• It takes about 16 - 6" long beans for 6 ounces.