1 pound of fresh string beans, trimmed
4 tablespoons of butter
2 cups of thinly sliced onions
1 small green pepper, seeded and deribbed and cut into 1/2 inch pieces
3 medium tomatoes, peeled and seeded and coarsely chopped (see recipe for Yaini)
1 tablespoon of finely chopped sweet, fresh basil leaves or
1 1/2 teaspoons of dried basil
1 cup of sour cream
1 teaspoon of salt
freshly ground black pepper
1. In a 4- to 5-quart pan, bring 3 quarts of lightly salted water to 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 for 8 to 10 minutes, or until the beans are tender but still resistant to the bite. Drain the beans, wash them under cold running water and set aside.
2. Melt the butter in a heavy 10- to 1-inch skillet 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. Stir in the tomatoes and basil, raise the heat to high, and boil rapidly for 1 or minutes, until most of the juices in the pan have evaporated. Stir in the green beans and simmer 1 or 2 minutes until heated through.
3. In a mixing bowl, beat together the egg, sour cream, salt and a few grindings of black pepper. Taste for seasoning and stir in the vegetables. Transfer to a serving bowl and serve at once.