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Spicy Green Beans

Monday, 26 May 2008

Description

These beans go well with simple meats, such as turkey, or cheese dishes. They add color and just a mild heat to any meal. For a different taste, I’ve also used this recipe substituting zucchini squash for the beans and serrano chiles for more heat.

Ingredients

At a glance

Cuisine

Vegetarian

Ingredient

Vegetable

Cooking Method

Sauté

Heat Level

Chile

New Mexico Green

Meal/Course

Side Dish

Serves

½ cup chopped onions
1 clove garlic, chopped
1 tablespoon vegetable oil
3 green New Mexico chiles, skinned, seeds removed, chopped
1 pound French-cut green beans
2 tomatoes, peeled and chopped
Salt to taste

Methods/steps

In a heavy skillet over medium heat, saute the onion and garlic in the oil until soft. Add the chiles and continue to saute for an additional 2 or 3 minutes. Add the remaining ingredients along with 1 cup of water, bring to a boil, reduce the heat, and simmer until the beans are done.

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