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
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.