“Mexican green beans recipe from Zarela Martinez's "The Food and People of Oaxaca."”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Trim the beans and cut into 1-inch lengths; set aside.
  2. Using a mortar and pestle or the flat of a heavy knife blade, mash the garlic to a paste with the salt. In a medium-large skillet, heat the oil until ripping over medium-high heat. Add the crushed garlic and the onion; cook, stirring frequently, for 3 minutes. Add the beans and the chopped tomato and cook, stirring occasionally, for 5 to 7 minutes. Add the orange and lime juice, stirring well to combine. Add the pepper and more salt if desired. Raise the heat to high and cook, stirring frequently, until the liquid is nearly evaporated, another 2-3 minutes.

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