In 4 quart saucepan, combine soup, sugar, oil and pepper. Heat to boiling. Reduce heat to low. Add beans. Cover; simmer 10 minutes or until beans are tender crisp. With slotted spoon, remove beans to serving platter, keep warm. In cup, stir together vinegar and cornstarch until smooth. Gradually stir into soup mixture. Cook over medium heat, until mixture boils, stirring often. Reduce heat to low; simmer 2 minutes. Remove from heat; stir in dill. To serve: On serving platter with beans, arrange beats, potatoes and radishes; pour hot soup mixture over all.
Makes 10 servings
Cajun Country -- New Iberia, Louisiana