Wash and trim the beans into 3cm pieces.

Bring 2 litres of lightly salted water to the boil. Drop the beans into the water and cook uncovered until tender but still firm to the bite. Drain and rinse the beans under cold water and set aside.

Remove the seeds and pith from the green pepper and slice into 5mm strips.

Melt the butter in a heavy frying pan or sauce pan on high heat. Slice the onions and add to the pan with the green pepper. Lower the heat and cook for 5 to 8 minutes, stirring occasionally unto the vegetables are tender but not brown.

Chop the tomatoes and add with the basil to the onions and green pepper. Increase the heat and boil rapidly for 1 to 2 minutes until the juices have almost disappeared. Stir in the drained beans and simmer for a minute or two until the beans are heated through.

Beat together the egg, sour cream, salt and 3 or 4 grindings of black pepper. Stir the mix into the vegetables until well combined, then transfer to a serving dish.

Serve as a side dish to your main meal.