Green Beans with Paprika

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Green Beans with Paprika
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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


  • 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



Instructions


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.

 

Servings
3-4
Servings
3-4
Green Beans with Paprika
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
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


  • 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



Instructions


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.

 

Servings
3-4
Servings
3-4
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