Slow-Cooked Tex-Mex Style Green Beans

2015-06-11 09.57.02

French-style green beans, better known as Haricots Verts, are a very thin variety and the perfect choice for my Slow Cooked Tex-Mex Style Green Beans.

I’ve made green beans with tomatoes many times and over the years, adding this and leaving out that, but now I’ve tweaked this recipe and it’s perfect. I think it’s my choice of spices and aromatics that puts a unique twist on these Slow-Cooked Tex-Mex Style Green Beans and gives it complexity and depth of flavor.

I love cumin because of its grassy and earthy flavor so I decided to add this spice to my recipe. It made a HUGE difference!

Onions

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Stuffing (2)

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Chili Powder

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Diced Fire Roasted Tomatoes

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Prep Time: 10 minutes
Cooking Time: 40 minutes
Total Time: 50 minutes
Yields: 6 servings
Equipment: 1 (6-quart) saucepot, 2 large mixing bowls, spider

Ingredients:
2 pounds of French-style green beans (*Haricots Verts)
2 tablespoons of grapeseed oil (substitute any neutral oil)
1 sweet onion, diced
1 green bell pepper, eeeded and diced
2 cloves of garlic, minced
1 (15-ounce) can of diced fire-roasted tomatoes and their juice
1 1/2 cups of water
1 teaspoon of ground cumin
1 teaspoon of chili powder
1 tablespoon of dried oregano
1 tablespoon of Kosher salt
1 teaspoon of fresh ground black pepper

Directions:
Start by going through the beans and cutting off the root ends. In a pot of boiling salted water *blanch the beans for 1 to 2 minutes, then immediately transfer to an ice bath. This sets the beautiful green color. Transfer the green beans to a plate lined with a paper towel to drain any excess water. Pat dry with a kitchen towel and place into a large bowl.

In a saucepot over medium heat add grapeseed oil, ground cumin allowing the cumin to *bloom. Once you can smell the aroma from the cumin add the diced onions and chili powder. Cook and stir for 2 to 3 minutes until onions have softened and become translucent.

Next, add the diced green bell pepper, Kosher salt, and fresh ground black pepper. Stirring occasionally, cook for another 3 to 5 minutes. Next, add the dried oregano, rubbing the oregano through your fingers to release its flavor as you drop it into the pot. Finally, add the minced garlic, stir to combine.

Add the *blanched green beans, can of diced fire-roasted tomatoes along with the juice, and water. Stir all the ingredients together while bringing the green beans up to a boil. Reduce the heat to a simmer, cook uncovered for 30 minutes. Turn off the heat, cover until ready to serve.

Enjoy my Slow-Cooked Tex-Mex Style Green Beans with your next meal. Serve hot.

*Blanch: Blanching is a cooking process wherein a food, usually fruit or vegetable, is scalded in boiling water. Removed after a brief, timed interval and finally plunged into iced water (shocking or refreshing) to halt the cooking process.
*Bloom: The process of gently frying spices in oil. It’s a quick way to deepen their flavor. Cook just until the spices smell nice and toasty; any longer and you risk burning them.
*Haricots Verts: Usually known as French green beans are a thinner and shorter variety.

https://lindalouhamel.com/2015/06/16/oven-roasted-whole-grain-mustard-potatoes/

https://lindalouhamel.com/2015/06/22/marinating-with-yogurt/