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What You Need:
(To Serve: 4 to 6)
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1 tablespoon finely chopped sweet, fresh basil leaves, or substitute
1½ 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 ½ - inch pieces
3 medium tomatoes, peeled, seeded and coarsely chopped
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Translate this recipe:
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| How To Cook: |
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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.
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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.
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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.
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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.
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