These green beans are quick to cook and can withstand heat. This recipe from Everyday Food, October 2009, serves 4 and requires 2 tablespoons of vegetable oil, 3/4 pound trimmed green beans, 3 red jalapeño or serrano peppers, seeded and sliced lengthwise, coarse salt, and 1 tablespoon fresh lemon juice. In a large skillet, heat the vegetable oil over medium-high heat. Add the green beans and hot peppers. Season with coarse salt. Cover and cook, stirring occasionally, until the green beans are tender and browned in spots, 5 to 7 minutes. Remove from heat and stir in 1 tablespoon of lemon juice. Season with salt.
27.04.2023 @ 09:16
These green beans are quick to cook and can withstand heat. This recipe from Everyday Food, October 2009, serves 4 and requires 2 tablespoons of vegetable oil, 3/4 pound trimmed green beans, 3 red jalapeño or serrano peppers, seeded and sliced lengthwise, coarse salt, and 1 tablespoon fresh lemon juice. In a large skillet, heat the vegetable oil over medium-high heat. Add the green beans and hot peppers. Season with coarse salt. Cover and cook, stirring occasionally, until the green beans are tender and browned in spots, 5 to 7 minutes. Remove from heat and stir in 1 tablespoon of lemon juice. Season with salt.