Russian Green Beans in Sour Cream & Tomato Sauce

Green Beans in Sour Cream & Tomato Sauce

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This is a recipe that we attribute to The Best Foods of Russia by Sonia Uvezian. It's a tasty and delightful green bean dish unlike any other we've had. It was our first attempt at Russian cuisine and a success! We used regular fat sour cream but you can certainly substitute light. We also used canned whole tomatoes, draining them well after chopping them to prevent having too much liquid in the recipe.

Green Beans in Sour Cream & Tomato Sauce

1 lb. green beans, trimmed and halved crosswise (about 3 cups)
4 tbsp. butter
1 large onion, halved lengthwise and thinly sliced
1 medium-sized green pepper, seeded, deribbed and chopped
2 large tomatoes, peeled, seeded and chopped
2 tbsp. finely chopped fresh basil
3/4 cup sour cream
salt
freshly ground black pepper

Drop the beans into lightly salted boiling water. Boil, uncovered for about 10 minutes, or until tender and still somewhat firm to the bite. Drain beans and set aside.

In a heavy skillet, melt the butter over moderate heat. Add the onion and green pepper and cook until soft, but not browned, stirring frequently. Add the tomatoes and basil and cook for 2 minutes, stirring often. Add the beans, mix well and lower the heat and simmer for 2 minutes. Beat the sour cream with salt and pepper (to taste) and stir it into the vegetables gently, but thoroughly. Taste for seasoning.

Serves 4

Tasty & Easy Green Bean Recipes

Armenian Green Beans with Ground Meat and Tomatoes
Blanched Green Beans
Fried Green Beans
Ginger Garlic Green Beans
Greek Green Beans
Greek Potatoes and Green Beans
Green Beans a'la Waterman's
Green Beans Almondine
Green Beans Almondine (with a hint of lemon)
Green Beans Almondine (with an Asian flair)
Green Beans Almondine (with mushrooms)
Green Bean Casserole (Campbell's)
Green Bean Casserole (Cook's Illustrated)
Green Beans in Sour Cream & Tomato Sauce
Green Bean Salad, Dill, Parsley & Savory
Green Bean Salad, Feta & Pecans
Green Bean Salad, Provençal
Green Bean Salad, Soy Glazed Almonds, Cilantro
Green Beans with Coconut
Green Beans with Ginger Butter
Green Beans with Onion Paste (Madhur Jaffrey)
Green Beans with Shallots
Italian Green Beans (St. Anna Beans)
Oven Roasted Green Beans
Pears with Green Beans & Bacon
Persian Green Beans & Rice
Sautéed Green Beans with Hazelnut Crumbs
Sesame & Portobello Green Beans
Sicilian Green Bean & Fennel Salad (Cooking Light)
Stir-Fried Green Beans with Pork & Chilies
Sweet & Sour Green Beans

Green Bean Salad, Provençal
This is an amazingly easy and tasty salad to showcase lovely haricots verts from the cookbook Simca's Cuisine by Simone &quot;Simca&quot; Beck. The French flair of this salad is unmistakable. We never knew that French cuisine could be so unfussy. We've made this salad many times but tend to enjoy it best when we can also showcase other produce grown right in our garden. We use our homegrown tomatoes, fennel, and basil.

A guide to canning fresh green beans
France is the birthplace of modern canning. During the Revolutionary War the government of France needed a way to make food available for it's troops out in the field. They offered a money reward to the first person who could come up with a way to do this. In 1809 a French confectioner developed a vacuum sealing method using glass jars. Thus canning was born.

Green Bean Salad
A recipe from my great-grandmother. This is a recipe that's always been a favorite of my Mom's. She's of German heritage and said that she learned it from her Grandmother. For this recipe you'll want to cook the beans until they are tender, but still slightly firm. Green Bean Salad Cut the ends off of one pound of green beans and then cut them into 2 inch lengths. Drop them into boiling water and cook them uncovered for 10-15 minutes. .