• Gather all ingredients before starting the recipe.
  
• Trim the ends off 1 lb fresh yellow or wax beans and chop 4-5 sprigs parsley. Quarter 1 plum tomato and slice 1/2 cubanelle or green bell pepper. Set aside until ready to cook.
  
• Heat 2 tbsp olive oil in a medium sized saucepan over medium high heat add chopped parsley and reduce heat to medium.
  
• Add sliced beans, tomato and green pepper to parsley and stir to combine and cook for a few minutes or until the vegetables are heated through and are beginning to steam. Season with 1 tbsp chicken bouillon granules or vegeta stock powder and stir to combine.
  
• Add enough water to barely cover the vegetables and bring to a boil, then reduce to simmer and cover with a lid propped open with a wooden spoon. Cook until the vegetables are soft, about 15 minutes. Taste for seasoning and adjust with kosher salt if required.
  

Final Steps

• Mix together 1 tbsp all-purpose flour and 1/3 cup crème fraîsche or rich sour cream in a small bowl, add 1-2 tablespoons of water if the cream is thick, and stir well until the flour and the cream are totally smooth.
• Add a little of the cooking liquid to the cream mixture stir to incorporate with the cream, then stir the mixture into the still hot beans. Combine and mix with a wooden spoon until the sauce has thickened.
  
• Garnish with chopped parsley.