Moldovan Creamy Potatoes and Beans
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.
In a large pot or saucepan, place the cleaned, washed, and medium-cut beans.
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.
Once boiling, reduce to low heat, cover with a lid, and leave for 20-25 minutes.
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.
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.
Serve immediately, do not let the dish sit for over 20 minutes after boiling – it will taste good, but the potatoes won't stay soft and creamy.
I usually prepare it an hour before mealtime and it turns out just right.
Enjoy your meal!
