Potatoes and Green Beans with Lemon-Dill Sauce

2 cups water, divided
1 extra-large vegetable bouillon cube
2 tablespoons all-purpose flour
2 pounds small new potatoes, quartered
1/2 pound fresh green beans, trimmed
1/2 teaspoon pepper
1/4 teaspoon dried dillweed
2 tablespoons lemon juice

Bring 1 3/4 cups water and bouillon cube to a boil in a large skillet, stirring until cube dissolves; cool slightly.
Whisk flour gradually into remaining 1/4 cup water; add to broth, and cook over medium-high heat, whisking constantly, 2 minutes or until mixture is slightly thickened.
Reduce heat to medium; add potato, and cook, covered, 15 minutes. Add green beans, and cook, covered, 8 minutes or until crisp-tender. Stir in pepper, dillweed, and lemon juice. Serve immediately.

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