Today I want to share with you one of my favorite quick recipes – green beans in sour cream sauce. This is exactly the dish I cook when I need to quickly make something homemade, tasty and not difficult. In 15-20 minutes, ordinary frozen green beans turn into a tender, aromatic side dish that is perfect for dinner and as an addition to the main course.
Green beans in sour cream sauce is the case when a simple frozen semi-finished product turns out to be a completely homemade dish. The recipe is suitable for both a quick dinner and a warm side dish for chicken, cutlets or baked fish. Everything is based on three actions: briefly boil the beans, separately fry the onion with spices, and then quickly combine everything with sour cream. If you don’t overcook the pods in water and don’t overheat the sour cream, the beans will remain bright, the sauce will be tender, and the taste will be distinct without being overly heavy.
In the recipe, it is important not to complicate the process. Frozen beans should not be boiled for a long time, because they will lose their shape. It is better to cook the onion only until it is soft and slightly golden, so that it gives a sweet base. Seasoning for meat here works as a ready-made mixture of spices, but it should be added sparingly so as not to overpower the sour cream.
In general, it takes me about 15-20 minutes to prepare this portion, of which only 10 minutes of active work. The recipe is designed for 3-4 servings as a side dish (or 2 servings if eaten as an independent light dinner).
The calorie content is quite low: approximately 90-110 kcal per serving (depending on the fat content of the sour cream). For the whole dish – about 350-450 kcal. This is a great option for those who are watching their figure, because the main product – green beans – is very light in itself (about 35-40 kcal per 100 g in cooked form), and sour cream adds tenderness, but does not overload with calories, if you do not overdo it.
Ingredients
- frozen green beans – 1 package Sour cream – 3-4 tbsp. l.
- red onion – 1 pc.
- seasoning for meat – 1 tsp
- salt – to taste
- oil – for frying
What can be replaced
- If you want a softer and calmer taste, replace the red onion with shallots. Red gives a light sweetish note and a beautiful color, while shallot is more neutral, devoid of bitterness.
- Instead of ready-made seasoning for meat, I sometimes make my own mixture: a little sweet paprika, ground black pepper and a pinch of dried garlic or onion. This allows better control of sharpness.
- If your sour cream is very thick, I advise you to add 1-2 spoons of hot water or milk – then the sauce will better coat the beans and become more homogeneous.
Preparation before start
Bring the water for the beans to a boil in advance. Cut the onion into small cubes so that it cooks quickly and is evenly mixed with the pods. Take the sour cream out of the refrigerator 10 minutes before cooking, then it is less likely to separate sharply in hot dishes.
How to cook step-by-step
Pour frozen green beans into boiling salted water. Boil it for about 2 minutes, no longer. Then immediately discard in a colander to stop cooking and get rid of excess moisture.
Heat some oil in a pan, add chopped red onion and fry on medium heat until soft. Pour in the seasoning for the meat and mix quickly so that the spices reveal their aroma, but do not become bitter.
Transfer the beans to the pan, mix them with the onion and heat for about 1 minute. Add sour cream and salt, mix again carefully and immediately reduce the heat to a minimum.
Keep the dish on the stove just long enough for the sour cream to become warm and cover the beans evenly. Do not bring to a boil. As soon as the sauce has combined with the pods, remove from the heat and serve.
Why the recipe succeeds
- Short boiling preserves the shape of the beans.
- Fried onions provide a sweet base without excessive sharpness.
- Sour cream softens the taste and quickly creates a sauce without flour or cream.
How to understand that a dish is ready
- The beans are soft, but they don’t fall apart.
- The onion has completely lost its raw smell.
- The sour cream sauce evenly covers the pods and does not separate into flakes.
Typical errors
- Cook beans for a long time – they will become dull and too soft.
- Stir fry the onion with spices – the seasoning may start to become bitter.
- Boil sour cream – the sauce will lose its smooth texture.
It is most convenient to serve such beans immediately after cooking, while the sauce is warm and tender. If you make it as a side dish, it is good to combine the dish with simple baked meat or a poached egg. And if you serve it yourself, a piece of bread or a spoonful of bulgur is enough to make a light but satisfying dinner.
I offer a few more simple recipes for a light snack:
Vegetables in orange juice is a light dish with a bright citrus accent. Thanks to orange juice, vegetables acquire a pleasant sweet-sour note.
Lumakone with mushrooms are large Italian “shells” that are great for stuffing. In combination with tender minced chicken, aromatic mushrooms and creamy bechamel sauce, this dish turns out to be especially juicy.