Last weekend, I bought two pounds of green beans from Farmer Kev’s stand at the farmers’ market in town. Right from the start, I had planned to cook them all that night, eat some for dinner, and then have some leftovers for a concoction I call Green Beans with Sour Cream Sauce. It is one of my husband’s favorite dishes, and I have to admit that I think it’s pretty good, too. Here is what I do, more or less, depending on how many beans I have. In this case, I had a scant two pounds of cooked beans, but three pounds would work as well. It all depends on how saucy you want the beans to be.
In a small bowl, combine 4 tablespoons of flour, 1 teaspoon of sugar, 1 teaspoon of salt, and a few rounds of pepper from your pepper mill. You will also need, in separate measuring cups, one cup of milk, one cup of sour cream (plain yogurt is also delicious), and one cup of grated cheddar cheese, very sharp. In a skillet, on low heat, cook slightly a bit of minced onion, say, a teaspoon or so, in 4 tablespoons of melted butter. (How much onion you use is up to you, but I would recommend using only a small amount. Onions can have a bullying flavor, and you don’t want to mask either the delicate taste of the beans or the smooth, rich sauce.) Into the butter whisk the flour, sugar, salt, and pepper mixture. Add the milk all at once and cook until thick and bubbly. Remove from heat. Stir in sour cream. Add cooked beans. Spread 1/3 of the mixture in a two-quart casserole. Sprinkle half of the cheddar cheese over beans. Repeat, ending with beans. Top with some kind of melted butter/crumb combination. Crushed crackers and butter are good; so are breadcrumbs and butter. Bake at 400º for 25 minutes or until the edges begin to bubble.
Observant cooks will note the similarity between Green Beans with Sour Cream Sauce and the upstart green bean casserole that is so often served at family events, especially Thanksgiving. I won’t deny the relationship, but I do want to point out that cream of mushroom soup is a very poor relation of a good sour cream sauce, and as for those canned onion rings, well, the less said about them the better.