Monday, February 3, 2014
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
2 c. frozen green beans (or a 12 oz bag)
2 T. cooking oil (I use coconut oil)
1 onion, quartered and thinly sliced
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.