2 lb tender string beans, 3-4 cloves garlic, crushed, 1 level tablespoon salt, 1 level teaspoon hot cherry pepper paste, 6 tablespoons oil, 2 tablespoons flour, 1 level teaspoon sweet paprika, 3/4 cup sour cream, vinegar
Wash and drain the string beans. Cut off both ends, then chop into 1” long pieces. Put them in a pot, cover with 5 cups of water. Bring to a boil over high heat, add the crushed garlic, salt, and cherry pepper paste. Cook for 25 minutes over low heat, covered, until tender. Prepare the thickening: add some flour to medium hot oil, stir and cook for 2 minutes until light brown. Do not burn. Remove from the heat, mix in paprika and let it cool. Stir in the sour cream and a few drops of vinegar. Ladle in a bit of the hot cooking water from the beans, whip until smooth then pour into the pot. Boil for 2-3 minutes until the sauce thickens. Spice to taste if necessary.
– Use frozen or canned string beans if necessary. For frozen beans reduce the cooking time to 5 minutes. Use the juices of the canned beans as part of the cooking liquid, making it 5 cups in all. Add thickening as soon as it boils.
Preparation time: 50 minutes
One serving: 1480 kJ/354 kcal