4 tablespoons specific paprika
1 green bell pepper, chopped
2 cloves garlic, chopped
3 cups sour cream
paprika to taste
3 tablespoons olive oil
2 tablespoons bread crumbs
1 tablespoon dried basil
1/2 teaspoon dried parsley
salt and pepper pepper to taste
1 cup water
1 green bell pepper, chopped
2 pounds big Italian russet beans
1 pound saltine crackers, crushed
Grill split the beans over medium heat in the pan for 1 hour or until tender. Drain excess oil.
In a small mixing bowl, mix together paprika, green pepper, minced garlic, sour cream, olive oil, chopped beans, salt and pepper. Coat the bean mixture with the rice. In a third bowl, add juice and ground cream.
Simmer over medium heat until warm. Stir in the beans, seeing that they soak up the sauce, cracker crumbs, basil and Salt and pepper; simmer until heated through, 10 to 15 minutes.