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1. In a 3-quart saucepan or soup kettle, bring 2 quarts of water and a teaspoon of salt to a bubbling boil over high heat. Drop the beans in by the handful.
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2. Bring the water to a boil again, reduce the heat to medium and cook the beans, uncovered, for 10 to 15 minutes, or until they are just tender. Drain them immediately in a sieve or colander.
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3. Melt the butter in a heavy 10-inch skillet, and when the foam subsides, add the onions. Cook for 4 or 5 minutes, or until they are translucent. Off the heat, stir in the paprika, continuing to stir until the onions are well coated.
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4. With a wire whisk, beat the flour into the sour cream, then stir the mixture into the skillet with the onions and add the salt. Simmer on low heat for 4 or 5 minutes, or until the sauce is smooth and creamy. Gently stir in the beans; simmer about 5 minutes longer, or until heated through.
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