Serves 4 | Prep time 5 mins | Cook time 30 Mins
- 1 lb yellow wax beans
- 1 cup sour cream
- 3 tbsp all purpose flour
- 1/2 teaspoon sweet paprika powder
- 1 clove garlic medium, minced
- salt to taste
Rinse and remove the beans' ends and cut them into 3-4 1.5 inch long pieces. Cook the beans in 3.4-5 cups of salted water until beans are tender.
In a bowl whisk together the sour cream, the paprika powder, the minced garlic and the flour. Slowly begin to add spoonfuls of the water of the beans to the sour cream-flour mixture, stirring until smooth. When it is possible to pour, add it to the beans, stirring constantly, to avoid clumping. (You cannot add the sour cream-flour mixture directly to the hot liquid, as it will cause it to curdle. You need to temper the sour cream first.)
Bring it to a boil, it will thicken up. When it starts boiling then turn the heat off otherwise the sour cream curdles. Salt to taste. Enjoy!