Green beans are in season and they are my favorite go-to side dish. Before you say bbbooorrriinngg - these aren't the steamed green beans topped with those awful onions people call traditional for Thanksgiving. Rather, they are bursting with flavor. I make green beans into three different recipes: French, Asian and Mexican. Since the weather has suddenly cooled down, I am in the mood for a spicy, modern take on Mexican....
Handful of trimmed green beans first partially steamed in the microwave (or stovetop but I don't like to wash that many pans). Heat a skillet with a little oil and saute until slightly crisp (usually only about 3-5 minutes). Note: The pre-steaming just cooks them a lot faster.
Mexican Green Beans
Grapeseed or canola oil (drizzle for pan)
Chopped jalapeno (partially deseeded- I usually take out almost 1/2)
Pepitas (pumpkin seeds)
Salt and pepper to taste
Cook green beans according to base recipe. While they are steaming, add oil to pan and saute onion. Add jalapeno after a few minutes. In another pan, add pepitas with a dash of chili powder to lightly toast. Add green beans to onions and jalapeno mixture, then salt and pepper. Stir and cook for a few minutes. Plate and add chili infused pepitas on top.I made a quick and easy goat cheese quesadilla with Trader Joe's corn salsa to accompany the green beans. Oh yeah, and a Cadillac margarita - yum! More green bean recipes to come....