I love the creamy tang the sauce lends to the green beans. The sauce is seasoned perfectly, just make sure you use enough salt to bring out all the flavor. Using our BioSalt recipe on this blog is a healthier version to commercial table salt.
Make sure you do not overcook the green beans. they should still be bright green and firm.
This makes a great side dish and is good served with a variety of meats or vegetarian fare. Gently heat any leftovers,
Sour Cream Green Beans Recipe:
2 packages frozen green beans
2 onions, diced
2 T. butter or olive oil
1/2 c. organic sour cream
1/2 c.plain yogurt
1 t. red wine vinegar
1/4 t. coconut palm sugar (or sugar)
2 t. sweet paprika
garlic, to taste
onion powder, to taste
BioSalt or sea salt, to taste
Steam the green beans until tender-crisp. Set aside and keep warm.
In a large skillet, saute the onion in the butter or olive oil until translucent.
Add the sour cream and yogurt to the onions and turn heat down to a low simmer to avoid curdling the sour cream. Do not let it boil. Stir together well.
Add vinegar, sugar, and paprika. Season to taste with garlic, onion powder, and salt.
Mix in hot steamed green beans. Stir and serve immediately.
Alternately, you may cook raw, trimmed green beans in lightly salted water, covered, for about 8 minutes, or until tender-crisp. Drain in a colander and keep warm.
French Creme Fraiche is a great substitute for the sour cream, and it does not curdle when heated like sour cream does!