Tender crisp green beans are sauteed along with tomatoes, onions, jalapenos, and plenty of spice in these flavorful Mexican Green Beans.
Mexican Green Beans
These Southwest-style green beans feature so many of the flavors that remind me of growing up in New Mexico–fresh vegetables, cilantro, and plenty of spice. This side dish is like a warm pico de gallo with vibrant green beans.
At my dinner table, we adore the lingering heat in these spicy green beans. So, I typically double the amount of pepper flakes and add a very generous splash of hot sauce. And, then my boys add a lot more hot sauce to their individual servings.
If you’re not a fan of spicy food, that’s ok! Just skip the hot sauce and reduce the red pepper flakes to suit your preference. They’re good either way.
Green Beans with Tomatoes
You’ll need the following ingredients to make this recipe:
- green beans and yellow onion
- tomatoes and jalapenos
- minced garlic
- red pepper flakes
- fresh cilantro
- salt and pepper
- hot sauce
Start by placing the beans in a large skillet and covering with water. Bring to a boil on high heat, then reduce heat to a simmer. Cover and cook until crisp-tender, 8-12 minutes. Drain and set aside.
In the same skillet, warm the oil over medium-high heat. Then, add the onion and jalapeno. Cook, stirring frequently, until softened, about 3 minutes.
Next, add the garlic, tomatoes, and red pepper flakes. Cook for about 2 minutes, until fragrant, and then add the drained green beans. Stir to combine and cook until everything is warm, about 2 minutes.
Season to taste with salt and pepper. Sprinkle generously with cilantro and serve warm. Add hot sauce to individual servings, as desired for additional heat.
Spicy Green Beans
If you like these Mexican style green beans, then you should definitely check out these Pepper Garlic Green Beans. They’re fabulous as is, but you can make them gloriously spicy with hot sauce, too.
There’s also the classic Green Bean Casserole. This creamy and hearty holiday classic is worth having year round. And, while we’re mentioning classics, give this Four Bean Salad a go for your next potluck. Your taste buds will thank you!
For those of you who want another side dish with a host of vegetables, I cannot recommend this Confetti Corn highly enough. It pairs wonderfully with many of our favorite dinners.
And, speaking of favorite dinners, you have got to try this Green Bean Stir Fry with Steak. Fresh ginger and garlic give it an aromatic start, and you’ll find the finish entirely crave-worthy.
Tender, caramelized carrots take on a rich sweetness when roasted while the green beans provide a vibrant freshness. The resulting Roasted Carrots and Green Beans make up a side dish that is both visually appealing and satisfyingly delicious.
Mexican Green Beans
Ingredients
- 1 pound green beans ends trimmed
- 1 teaspoon olive oil
- ½ yellow onion sliced very thin, about ¾ cup
- 1-2 large jalapenos seeded and finely diced, about ¼ – ½ cup
- 2 large tomatoes seeded and diced, about 1 ½ cups OR 1 can petite diced tomatoes, drained
- 3 garlic cloves minced
- ¼ teaspoon red pepper flakes adjust for additional heat, if desired
- ½ teaspoon kosher salt adjust to taste
- ½ teaspoon freshly ground black pepper adjust to taste
- ¼ cup fresh cilantro chopped small
- Cholula hot sauce as desired
Instructions
- Place beans in a large skillet and cover with water. Bring to a boil, then reduce heat to a simmer. Cover and cook until crisp-tender, 8-12 minutes. Drain and set aside.
- In the same skillet, warm the oil over medium-high heat. Then, add the onion and jalapeno. Cook, stirring frequently, until softened, about 3 minutes.
- Add the tomatoes, garlic, and red pepper flakes. Cook for about 2 minutes, until fragrant, and then add the drained green beans. Stir to combine and cook until everything is warm, about 2 minutes.
- Season to taste with salt and pepper. Sprinkle generously with cilantro and serve warm. Add hot sauce to the pan or to individual servings, as desired for additional heat.
Nutrition
Sarah Davis says
I cook for peaple I work with and one is a vegan. Like your recipes
Mary says
I’m glad the green beans have been a hit with your coworkers, Sarah. Happy cooking!