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Green Beans Sour Cream and Tomato


1 lb. green beans, trimmed and halved crosswise (about 3 cups)
4 tbsp. butter
1 large onion, halved lengthwise and thinly sliced
1 medium-sized green pepper, seeded, deribbed and chopped
2 large tomatoes, peeled, seeded and chopped
2 tbsp. finely chopped fresh basil
3/4 cup sour cream
freshly ground black pepper


Drop the beans into lightly salted boiling water. Boil, uncovered for about 10 minutes, or until tender and still somewhat firm to the bite. Drain beans and set aside.

In a heavy skillet, melt the butter over moderate heat. Add the onion and green pepper and cook until soft, but not browned, stirring frequently. Add the tomatoes and basil and cook for 2 minutes, stirring often. Add the beans, mix well and lower the heat and simmer for 2 minutes. Beat the sour cream with salt and pepper (to taste) and stir it into the vegetables gently, but thoroughly. Taste for seasoning.

Serves 4

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