2 c. (or so) green or wax beans, cut French style & in half
3 or 4 lg. potatoes, or new sm. potatoes, unpeeled, scrubbed & cut
1 lg. onion, chopped
8 oz. sour cream
Water to cover
1/2 tsp. caraway seeds
1/2 tsp. cumin seed
1 tsp. dill weed
1/8 tsp. cayenne (opt.)
Salt to taste

In 2 tablespoons clarified butter or oil, saute caraway and cumin. Add onions; saute until soft. Add cut up potatoes and cook a few minutes, add beans and salt. Cover and simmer for at least 1/2 hour until tender. Add dill weed and sour cream. Heat through but do not simmer. This is a variation of a Czech yellow wax bean called Vomache.