3/4 cup plain low-fat yogurt
1/4 tsp ground cinnamon
1/8 tsp sugar
Pinch of powdered saffron (optional)
1/2 pound string beans, washed, with ends snapped off
4 tbsp unsalted butter
3 scallions, chopped (1/2 cup)
I small garlic clove, peeled and chopped
2 tbsp chopped dill
2 tbsp chopped mixed herbs, such as summer savory, coriander, mint, and tarragon
Salt and freshly ground black pepper to taste
In a large howl, combine the yogurt, cinnamon, sugar, and saffron, if desired; blend well. Set aside.
Bring a large saucepan of water with sea salt to a boil and cook the beans 10 minutes or until just tender; drain. When cool enough to handle, press out excess moisture. Cut into 1-inch pieces.
In a large skillet, melt 1 tablespoon of over moderate heat. Add the scallions the garlic, cover, and cook 2 minutes. Add the beans and the remaining butter, cover tightly, and reduce the heat to low. Cook until beans are soft, about 10 to 15 minutes depending upon their thickness. Remove from heat and mix in the dill and mixed herbs.
Season with salt and pepper. Add the yogurt mixture and toss with the beans over low heat for an instant to blend the flavors. Serve at room temperature.
Serves 2 to 4