I believe green beans are often underappreciated. They are not particularly bright or beautiful. But, I think they just need the right friends to make them shine. When they are paired with mild flavors that bring out their own taste, they become comforting and absolutely delicious. They can shine as a side dish as much as a main dish.
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Ingredients
2 C green beans, cut into 1/4” segments
2 Roma tomatoes
½ medium white onion
1 tsp garlic, minced
2 jalapeño peppers
2 Tbsp olive oil
Salt to taste
Instructions
Cut up green beans and tomatoes to ½” pieces.
Chop onion and jalapeños to ¼” pieces.
Heat oil in a deep, frying pan.
Add all ingredients to hot oil, stir to coat everything, and cover to cook on medium-low heat for about half hour.
Check and stir a few times to make sure the juice from the vegetables doesn’t dry up and vegetables are soft.
Serve with beans and rice. You can garnish with queso fresco and always have tortillas ready for delicious tacos de ejotes!
Serve hot and enjoy!
Make it your own
This dish is pretty perfect as is, but you can control the heat by changing the peppers. Serranos work great, but they add much more heat.
The size of the green beans seem to change the flavor of the dish; the smaller you cut them, the more flavorful the dish becomes.
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