![]() ![]() ![]() If you add a pinch of baking soda to the cooking water, the beans will get a nice fresh green color and cook much faster (the cooking depends on the thickness of the beans - in my case 5 minutes). Steam the beans or boil them in salted water until they are almost tender. If you take a bunch of beans and line them up, you can chop the ends off the whole bunch in one go with a chef’s knife. This takes a lot of time if you do it one by one. Meanwhile, clean the green beans by trimming off the ends. Cook over medium-low heat, stirring once in a while. Heat the oil in a frying pan and add the onion. Gracias, Irene! IngredientsĬhipotle in adobo, to taste (in this case I used them from a can, but it is even better if you make them yourself)ġ25 ml (1/2 cup) Mexican cream, or sour cream diluted with 2 Tbsp milk This is a really nice way to dress up green beans. You can use as many, or as few, chipotle peppers as you like. ![]() This adds some heat, flavor, and texture to the dish. As a variety to Irene’s version I did not only use the sauce from chipotle in adobo, but also some minced chipotles themselves. She recently blogged a Mexican recipe for green beans in creamy chipotle sauce, and since they are in season here, too, and we love Mexican food, I knew I had to make it. One of my favorite recent additions is My Slice of Mexico by Irene, who was born in Mexico and now lives in Canada. One of my main sources of inspiration for new dishes to try and recipes to discover is other food blogs. ![]()
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