Ejotes a la Mexicana
Ejotes a la Mexicana is a guilt-free and easy side dish to dress up any meal. These Mexican green beans are ready in minutes and packed with flavor.
Servings: 4 people
- 1/2 lb green beans trimmed and cut into 2-inch pieces
- 6 cups water
- 1 tsp salt
- 2 tomatoes diced
- 1/4 onion diced
- 1 jalapeno stem and seeds removed, diced
- 1 garlic clove finely diced
- 1/2 tsp salt
- 1/4 tsp ground pepper
- 1/8 tsp ground oregano
- 1/4 tsp ground cumin
- 1/4 bunch chopped cilantro
Trim the ends off the green beans and cut into 2-inch pieces.
Rinse and add to a stock pot with water and salt.
Simmer for 3-4 minutes.
Drain and set aside until ready to use.
Heat olive oil in a large skillet.
Add the tomatoes and cook for 2 minutes.
Add the onion, jalapeno, garlic, salt, pepper, oregano, and cumin.
Cook for 4-5 minutes, or until the liquid has evaporated a thick tomato paste has formed.
Add the green beans.
Mix to combine.
Add the cilantro.
Serve and enjoy!
Swap out for canned green beans. Drain, rinse, and add to the tomato mixture.
Other Ways of Cooking Green Beans:
Blanching: Boil water and add green beans. Cook for 2 minutes. Remove and immerse in ice cold water.
Steaming: Add green beans to a pan with a small amount of water. Cover. Steam for 4-5 minutes.
Calories: 35kcal | Carbohydrates: 8g | Protein: 2g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.05g | Sodium: 897mg | Potassium: 295mg | Fiber: 3g | Sugar: 4g | Vitamin A: 979IU | Vitamin C: 20mg | Calcium: 45mg | Iron: 1mg