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String Beans In Sour Cream And Tomato Sauce
(Karabakh Loby)
What You Need:
  • 1 tablespoon finely chopped sweet, fresh basil leaves, or substitute
  • 1˝ teaspoons dried crumbled basil
  • 1 egg
  • 1 cup sour cream
  • 1 teaspoon salt
  • Freshly ground black pepper
  • 1 pound fresh string beans, trimmed
  • 4 tablespoons butter
  • 2 cups thinly sliced onions
  • 1 small green pepper, seeded, deribbed and cut into ˝ - inch pieces
  • 3 medium tomatoes, peeled, seeded and coarsely chopped
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    How To Cook:
    1. In a 4- to 5-quart pan, bring 3 quarts of lightly salted water to a boil over high heat. Drop in the string beans a handful at a time and bring back to a boil. Lower the heat and cook uncovered for 8 to 10 minutes, or until the beans are tender but still slightly resistant to the bite. Drain the beans, wash them under cold running water and set aside.

    2. Melt the butter in a heavy 10- to 12-inch skillet or 2-quart casserole set over high heat. Add the onions and green pepper, lower the heat and, stirring occasionally, cook 5 to 8 minutes, or until the vegetables are tender but not brown.

    3. Stir in the tomatoes and basil, raise the heat to high, and boil rapidly for 1 or 2 minutes, until most of the juices in the pan have evaporated. Stir in the green beans and simmer 1or 2 minutes until heated through.

    4. In a mixing bowl, beat together the egg, sour cream, salt and a few grindings of black pepper. Taste for seasoning and stir into the vegetables. Transfer to a serving bowl and serve at once.

    To Serve: 4 to 6
    This recipe is also available in:
    Cuisine » Asia » Azerbaijan
    Main Ingredient » Vegetables » Beans
    Main Ingredient » Vegetables » Tomatoes
    Main Ingredient » Dairy » Sour Cream
    Dish » Appetizers
    Organic Food
    Kosher Food
    Dairy & Pasta
    Fruits & Vegetables
    Meat & Poultry
    Fish & Seafood
     
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