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Spicy Green Beans

Spicy Green Beans

  • Prep

    15 m
  • Cook

    12 m
  • Ready In

    27 m
Trilly

Trilly

Green beans, shallots, and jalapeno combine into a delicious side dish I created with produce from our CSA.

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 54 kcal
  • 3%
  • Fat:
  • 3.5 g
  • 5%
  • Carbs:
  • 5.5g
  • 2%
  • Protein:
  • 1.2 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 295 mg
  • 12%

Based on a 2,000 calorie diet

Directions

  1. Heat the olive oil in a large skillet set over medium-high heat. Add the shallot and jalapeno; cook and stir until tender, about 5 minutes. Add green beans and season with salt. Cook and stir until tender but still bright green, 4 to 5 minutes. Reduce heat and stir in lemon juice to loosen any bits from the bottom of the pan. Serve immediately.
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Reviews

naples34102
32

naples34102

3/10/2010

Very nice, tho' I did change the cooking method a bit as I've never had the best success cooking green beans in a fry pan. And in this case you were to cook the beans along with the already cooked jalapeno and shallots, which just didn't appeal to me. So...I cooked the vegetables first, adding more jalapeno than called for and some chopped red pepper as well (mainly because I'm on the road again in the morning and wanted to make use of what I had in the fridge). Meantime, I cooked the green beans in boiling, salted water for five minutes, then immediately shocked them in an ice water bath. This made quick work of finishing them up in the fry pan with the sweated vegetables once I was about ready to serve, with little chance of over or undercooking them - this method also kept them a bright and vibrant green. The lemon at the end lent a fresh flavor and brought out just the right hint of tanginess. No worries about there being too much heat in the jalapenos, since you're not using the seeds or membranes. Never would have thought to use jalapenos in green beans - it was an interesting and flavorful addition.

Mitra
17

Mitra

1/21/2010

excellent recepie !!! i cook something like this all the time. i always have frozen green beans in the freezer and along with green chilli i also use a pinch of red chilli flakes and instead of lemon juice 1/2 tsp dry mango powder. all the dry spices just stick on the beans and its heavenly to eat.

Soup Loving Nicole
12

Soup Loving Nicole

9/6/2011

I fixed as written but next time I would boil the beans for 4 or 5 minutes and stick them in an ice bath before proceeding with the recipe for they were a bit tough still. I loved the combo of the jalapenos and lemon though and I will make these again.

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