Blistered Mexican Green Beans
Beautifully blistered and glistening Mexican green beans with sauteed onions, sweet tomatoes and jalapeno, all tossed in cilantro and queso fresco are a scene-stealing side that’s ready in a flash.
Ingredients
Blistered Green Beans
- 2 tablespoons vegetable oil or any oil with a high smoke point
- 1 pound french green beans
- ½ teaspoons salt
- Fresh ground black pepper to taste
For the Mexican Green Beans
- 2 tablespoons olive oil
- ½ white onion diced
- ½ jalapeno seeded and deveined, diced small (or to taste)
- 3-4 cloves garlic
- 3 roma tomatoes
- ½ cup vegetable stock or chicken
- 1 teaspoon dried oregano
- Prepared blistered green beans from above
- 1 teaspoon salt or to taste
- Fresh ground black pepper to taste
- ½ teaspoon Maggi or to taste
- ¼ cup cilantro
- ½ cup queso fresco
- Optional: spritz of lemon or lime for serving
Instructions
- Wash, pat dry and trim the tops off the green beans.
- In a large skillet, heat oil over medium-high heat. Add the green beans, working in two batches depending on the size of your skillet, fry them for 5-7 minutes or until the green beans turn a deeper shade of green and start blistering. Season with salt and pepper and set aside.
- Using the same skillet, saute the onion and diced jalapenos for 3 minutes. Then add in the garlic and continue to saute for 1-2 minutes.
- Add the tomatoes and the oregano along with ½ of the liquid to the skillet. Let it start to cook down, and then add in the other half of the liquid.
- Add the green beans back to the skillet with the tomatoes. Season with maggi, salt, and pepper. Cook until the liquid in the pan starts to thicken.
- Toss in cilantro and cheese. Taste and adjust seasoning to your liking.
- Serve. (With a spritz of lemon or lime if you'd like.)
Tried this recipe?Let us know how it was!