Instructions: Cut bacon into 1/2 inch. Fry slowly in a large sauce pan until lightly browned, stirring to separate. Remove bacon with a slotted spoon and drain on a paper towel, reserving drippings.

Saute onion and garlic in sauce pan in 1 tablespoons bacon drippings until lightly browned. Add beans, bacon, 3 cups water and dill seed. Bring to a boil and then simmer, covered for 30 minutes. Drain, reserving bean cooking water; set beans aside.

In the sauce pan, heat 3 tablespoons bacon drippings (use butter or cooking oil if there isnt enough to make 3 tablespoons) to medium low, add flour and stir for 1 minute. Remove from heat, add a little of the milk, then return to heat and stir until thickened.

Gradually add the rest of the milk and the bean cooking water. Stir occasionally and let the sauce thicken lightly between additions.

Add the salt, pepper and cayenne. Sauce should be white sauce-thick.

In a large casserole, add layers of sauce and beans until used up. Sprinkle almonds on top and bake, uncovered at 350 degrees for 30 minutes or until lightly browned and bubbly.

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