Just before Thanksgiving, Elise Bauer added a phenomenal-looking green bean recipe to her Simply Recipes site. When I spotted it a couple of weeks ago, I knew I had to try it. Once I looked more closely, though, I found that I had three minor problems:
- When green beans aren’t in season, I don’t buy frozen, I buy canned;
- I rarely buy fresh mushrooms, because they go bad so quickly; and
- I don’t like to spend a lot of time on a side dish unless it’s for a potluck—but the idea of adding sour cream to the green beans was just too brilliant to let it wait!
So here’s a stripped-down, simplified version of Elise’s recipe. I’ve used garlic instead of onions just because I’m addicted to garlic in green beans. I made this dish on a night when I had half a can of mushrooms on hand from another recipe, but you could use a full can just as easily: do whatever your carb requirements allow. And finally, I used a large soup spoon to add sour cream until it “looked right”; I know from past measuring about how much that is. Use whatever amount of sour cream works for you.
It really is that easy!
Sour Cream Green Beans
- 1 pat of butter
- 1/2 tsp (1 clove) minced garlic
- 2 14.5-ounce cans of green beans, drained
- 1/2 or one 4-ounce can of mushroom stems and pieces, drained
- 2 dollops of sour cream (about 1/2 – 2/3 cup)
- Salt and pepper to taste
- Melt butter in a large saucepan over medium-low heat. Sauté the garlic for several seconds—just enough to start releasing the flavor.
- Add the green beans and mushrooms. Stir until the garlic is fairly well distributed. Heat for another minute or so.
- Stir in the sour cream, add seasonings, and stir again. Heat mixture until warm through, but do not let the sour cream bubble. Serve warm.
Yield: 6-8 servings.
Nutritional Information:For 6 servings with a full can of mushrooms, each serving contains about 6.2 g carbohydrates, 2.2 g fiber, 4.0 g net carbs, 2.3 g protein, 6.2 g fat, and 84.3 calories.
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