The Connecticut Clay Artists

Steps

1. Chop onion and garlic. Sauté in olive oil.
2. Clip ends of beans. Cut or break into 3 inch pieces. Add beans and sliced carrots to sauté pan. Toss with salt and pepper and cook until almost soft. About 15 on medium heat.
3. Add water until bean/carrot mixture is almost covered. Cook for about 40 minutes on lower heat. Add tomatoes. Cook until soft.
4. Add hot pepper to taste.
5. Turn off heat. Add sour cream. Garnish with fresh parsley.