Moldovan Creamy Potatoes and Beans

Elena Butuc

Beyond simply making beans with potatoes and garlic at home in Moldova, preparing my grandmother's beans dish with sour cream and potatoes was a seasonal tradition. To me, this dish embodies childhood memories and stands as one of my all-time favorite meals.

I had the chance to recreate the recipe and take pictures at my mother's house – it was complete perfection in taste.

I suggest opting for homemade sour cream, or full-fat cream from the store.

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Ingredients

Metric US

●

Wax beans

500 g

or green beans

●

New potatoes

300 g

adjust the amount of potatoes according to taste and preferences

●

Sour cream

500 g

to cover the entire amount of potatoes and beans, less can be used; more details in the final steps

●

White onion

1 piece

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Sunflower oil

50 ml

●

Salt

1 tbsp

to taste

Step by step

Step 1

In a large pot or saucepan, place the cleaned, washed, and medium-cut beans.

Step 2

Add the peeled and cubed potatoes on top.

Cover with enough water to immerse the beans and potatoes – then bring the pot to boil on the stove.

Moldovan Creamy Potatoes and Beans - Step 2

Step 3

Once boiling, reduce to low heat, cover with a lid, and leave for 20-25 minutes.

Step 4

After this period, check if the potatoes and beans are cooked; drain all water from the pot and add the sour cream.

If you have limited cream, leave half the water and add the cream. In this case, you may need to thicken the sauce with a bit of flour.

Moldovan Creamy Potatoes and Beans - Step 4

Step 5

Thoroughly mix the beans with the sour cream, allowing it to simmer for about 5-10 minutes.

Then add the onion sautéed in oil.

For a thicker sauce (if it hasn't thickened during cooking) – mix 1 tablespoon of flour with 3-4 tablespoons of water and add to the pot. Let it simmer for another 2-3 minutes – add salt and turn off the heat.