Mexican Green Beans
photo by breezermom
- Ready In:
- 15mins
- Ingredients:
- 7
- Serves:
-
6
ingredients
- 1 tablespoon canola oil
- 1 lb green beans, trimmed
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 (10 ounce) can Rotel Tomatoes
- 2 teaspoons basil, chopped
- 1⁄2 fresh lemon, juice of
directions
- In a large skillet, saute‚ beans, onion and garlic in hot oil until beans are tender-crisp.
- Stir in Rotel and basil.
- Simmer uncovered for 10 minutes, stirring occasionally.
- Sprinkle with lemon juice.
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Reviews
-
I really enjoyed these! I did throw in a little bit of diced jalapeno to spice it up a bit. The color contrast was really nice. I cooked my green beans just to before crisp tender before adding the rotel and basil. Sort of adjusted the heat according to the meat I was cooking so they would come off together. It worked! Sorry for such a bad photo.....I don't get home until after dark now. Thanks for sharing!
-
These were tasty! The beans were still crunchy after 10 minutes. They needed more simmering liquid, so I tossed in some chicken stock and covered the skillet to get them tender. Next time I would parboil them before proceeding, because I couldn't wait for them any longer and they came to the table underdone. I was glad to find a Mexican green bean recipe, though, and they went nicely with tacos and rice. Thanks for the post.
RECIPE SUBMITTED BY
lazyme
Grapeview, Washington
<p>Hi and thanks for visiting my AM page. My name is Vicki and I love to cook. I've always been an avid collector of recipes and cookbooks - in fact I have over 1200 cookbooks on my computer alone.</p>
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