Keyword >
Cooking Method >
Meal / Course >
Ingredient >
Cuisine >
Heat Level >
Chile >

Green Beans with Paprika

Monday, 26 May 2008

Description

This sinfully rich dish is typical of the way that vegetables were prepared in the past, before anyone cared about cholesterol. Serve these creamy beans as an accompaniment to simple roasted meats.

Ingredients

At a glance

Cuisine

American

Vegetarian

Ingredient

Vegetable

Cooking Method

Boil

Simmer

Heat Level

Meal/Course

Side Dish

Serves

3-4

1/4 cup (4 tablespoons) butter or lard
1 medium onion, finely chopped
2 teaspoons mild Hungarian paprika (or 1 teaspoon each mild and hot paprika)
1 pound fresh green beans, cut diagonally into 1- 1/2-inch slices
2/3 cup water
1/2 teaspoon salt
1/2 cup pure sour cream (containing no additives)
1 tablespoon flour

Methods/steps

Heat the butter or lard in a large saucepan and sauté the onion until golden. Sprinkle paprika over the onion and stir to mix well. Add the green beans and stir until all the pieces are coated with paprika. Stir in water and salt. Bring the liquid to a boil over high heat, reduce the heat to low, cover the pan tightly, and simmer for 20 to 30 minutes, until beans are tender. In a small bowl, whisk together the sour cream and flour until mixture is smooth. Stir the sour cream into beans and simmer, uncovered, 5 minutes longer. Serve hot.

Reviews

Rate this recipe

Featured Rapid Recipe

Brazilian Shrimp Empadinhas

Created by Marley84

Brazil, the largest country in South America, was colonized by the Portuguese hence the spelling empadinhas or empadas. This Bahian-style empada filling can also be made with scallops or for a variation, used in puff pastry.