Rarely has the discerning palate been assailed by a less pretentious offering: a raw string bean, pickled in vinegar and dill. Yet the Dilly Bean, touted as "the best idea since the peanut and the pretzel," last week had captured the fancy of cocktail-hour nibblers on the East and West coasts, and was rapidly making tycoons out of two ex-schoolmarms who run Manhattan's Park & Hagna Inc.. the bean's maker. People also serve Dilly Beans in martinis, salads, sandwiches, cream cheese and beef Stroganoff—and have discovered that poodles love them. Eaten right from the jar, the spicy, nonfattening (1.5...
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