Mexican Green Beans with Eggs

This could not be any simpler! And it's absolutely delicious. I found it in a Mexican cookbook when I was looking for a side dish beyond beans and rice for our twice-monthly taco night.



It tastes wonderful. I made it with frozen cut green beans, and I'm already looking forward to summer when I can harvest some fresh green beans.

The family approved of them, and these green beans are going into my file of 'what to eat with Mexican'!

Green Beans with Eggs

Ingredients
2 c. frozen green beans (or a 12 oz bag)
2 T. cooking oil (I use coconut oil)
1 onion, quartered and thinly sliced
3 eggs
salt and pepper, or adobo, or any Mexican spice (be generous if you like spicy flavor)
1/2 c. shredded cheddar or jack cheese

1. Bring saucepan of water to a boil, add the beans and cook for 5-6 minutes or until tender (if using frozen, follow cooking directions on package, then rinse with cold water as follows). Drain in a colander, rinse under cold water to preserve the bright color, then drain the beans once more.

2. Heat the oil in a frying pan and saute the onion slices for 3-4 minutes, until soft and translucent. Break the eggs into a bowl and beat them with the seasoning (this will be you to your taste--I used 1/2 t. adobo).

3. Add the egg mixture to the onion. Cook slowly over medium-low heat, stirring constantly so the egg is lightly scrambled. The egg should be moist throughout. Do not overcook.

4. Add the beans to the pan and cook for a few minutes until warmed through. Sprinkle with cheese, cover so the cheese melts, and keep warm until served.