A Russian dish of green beans, Kizlyar Boby (kizz-lee-yar bah-bee) is a good accompaniment to cold or hot roast beef, lamb or chicken.
1½ teaspoons salt
1 lb. green beans, topped, tailed and side strings removed if necessary
1 oz. butter
1 medium-sized onion, sliced
1 red pepper, white pith removed, seeded and thinly sliced
2 tomatoes, blanched, peeled, seeded and chopped
2 teaspoons chopped fresh basil or
1 teaspoon dried basil
1 egg, lightly beaten
5 fl. oz. sour cream
4- teaspoon freshly ground black pepper
Half fill a large saucepan with water and bring it and 1 teaspoon of the salt to the boil over high heat. When the water is boiling, add the beans. Bring the water back to the boil, reduce the heat to moderate and cook the beans for 5 to 15 minutes or until they are just tender.
Remove the pan from the heat and drain the beans in a colander. Set aside and keep warm.
In a large frying-pan, melt the butter over moderate heat. When the foam sub-sides, add the onion and pepper and fry, stirring occasionally, for 5 to 7 minutes or until the onion is soft and translucent but not brown. Add the tomatoes, basil and the cooked beans and cook, stirring, for 3 minutes.
In a small bowl, combine the egg, sour cream, the remaining salt and the pepper. Stir the egg mixture into the bean mixture and cook gently for 3 minutes or until the mixture is very hot but not boiling. If it boils it will curdle.
Remove the pan from the heat. Spoon the vegetables into a warmed serving dish and serve immediately.