Another quick and easy green bean side dish.
Southwest Green Beans
1½ lbs. fresh green beans, trimmed
one 28 oz. can diced tomatoes
3 tbsp olive oil
2 large cloves garlic, minced
1 large yellow onion, halved lengthwise and cut into thin wedges
2 tsp ground cumin
½ tsp red pepper flakes
1 tsp kosher salt
In a large skillet, heat the oil over medium heat. Add the onions and garlic, and sauté, stirring frequently, until the onion is soft. Add the cumin and sauté for two more minutes. Add the fresh green beans, and sauté, stirring frequently, until the beans turn bright green, about 3 minutes. Add the canned tomatoes and their juice, the red pepper flakes, and salt.
Cover, reduce the heat to low, and simmer until the beans are crisp-tender, about 10-20 minutes.
Serve immediately or keep warm for up to 30 minutes.
Yield: Serves 10
This recipe was adapted from New Thanksgiving Table.