Creamy Potatoes and Beans
Besides the beans with potatoes and garlic at home, it was a bit obligatory in the season to make my grandmother's beans dish, with sour cream and potatoes. For me, this is the taste of childhood but also one of my favorite foods. I managed to make the recipe and the pictures right at my mother's house - a delight, complete and perfect taste.
I recommend using country sour cream, fatter cream from the trade or heavy cream.
In a larger cauldron or saucepan, place the cleaned, washed and broken beans in medium pieces.
Place the peeled potatoes on top and cut into cubes.
Pour enough water to cover the pods and potatoes - put the pot on the fire.
When it starts to boil, make a low heat, cover with a lid and leave for 20-25 minutes.
After this time, check if the potatoes and pods are cooked, drain all the water from the pot and pour the cream in place.
If you have a little cream, do not drain all the water, leave about half and add the cream. In this case you will definitely need to thicken the sauce with a little flour.
Mix the pods well with the sour cream, let it boil for about 5-10 minutes.
Then add the onion hardened in oil.
And finally, if you want the sauce to be a little thicker (if it doesn't thicken when cooked) - mix 1 tablespoon of flour with 3-4 tablespoons of water and pour into the pot. Let it boil for about 2-3 minutes - add salt and turn off the heat.
Serve immediately, do not let the food stand for more than 20 minutes after boiling - it will be tasty, but the potatoes will not be so soft and creamy.
I always do it an hour before meal time and it's exactly right.
Good appetite!
