In a medium pan, sautee the minced garlic in the olive oil or vegan buttery spread over medium low heat for 2-3 minutes. Don't let it brown or burn.

Place the green beans in a colander and rinse under cool water to partially thaw them. Drain fully and add to the pan.

Raise the heat to medium to cook the beans.

Add the dill, then salt and pepper to taste. Stir and continue to cook until beans are tender but still bright green.