Spicy Green Beans

Rating: 4 stars
32 Ratings
  • 5 star values: 17
  • 4 star values: 5
  • 3 star values: 5
  • 2 star values: 3
  • 1 star values: 2

Green beans, shallots, and jalapeno combine into a delicious side dish I created with produce from our CSA.

By Trilly

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Recipe Summary

prep:
15 mins
cook:
12 mins
total:
27 mins
Servings:
4
Yield:
4 servings
Nutrition Info
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Heat the olive oil in a large skillet set over medium-high heat. Add the shallot and jalapeno; cook and stir until tender, about 5 minutes. Add green beans and season with salt. Cook and stir until tender but still bright green, 4 to 5 minutes. Reduce heat and stir in lemon juice to loosen any bits from the bottom of the pan. Serve immediately.

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Nutrition Facts

Per Serving:
54 calories; protein 1.2g 3% DV; carbohydrates 5.5g 2% DV; fat 3.5g 5% DV; cholesterol 0mg; sodium 294.9mg 12% DV. Full Nutrition
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Reviews (22)

Read More Reviews

Most helpful positive review

naples34102
Rating: 4 stars
03/10/2010
Very nice tho' I did change the cooking method a bit as I've never had the best success cooking green beans in a fry pan. And in this case you were to cook the beans along with the already cooked jalapeno and shallots which just didn't appeal to me. So...I cooked the vegetables first adding more jalapeno than called for and some chopped red pepper as well (mainly because I'm on the road again in the morning and wanted to make use of what I had in the fridge). Meantime I cooked the green beans in boiling salted water for five minutes then immediately shocked them in an ice water bath. This made quick work of finishing them up in the fry pan with the sweated vegetables once I was about ready to serve with little chance of over or undercooking them - this method also kept them a bright and vibrant green. The lemon at the end lent a fresh flavor and brought out just the right hint of tanginess. No worries about there being too much heat in the jalapenos since you're not using the seeds or membranes. Never would have thought to use jalapenos in green beans - it was an interesting and flavorful addition. Read More
Helpful
(35)

Most helpful critical review

Crystal S
Rating: 3 stars
07/03/2015
Little too much lemon for my taste buds and the green beans needed more time to steam otherwise they were good. Served this with Tomato Avocado and Corn as a starter and Chef John's Veracruz Style Red Snapper and a simple Mexican Rice II all from AR. Tasty! Thank you Trilly! Read More
Helpful
(8)
32 Ratings
  • 5 star values: 17
  • 4 star values: 5
  • 3 star values: 5
  • 2 star values: 3
  • 1 star values: 2
Reviews:
Most Helpful Most Positive Least Positive Newest
naples34102
Rating: 4 stars
03/10/2010
Very nice tho' I did change the cooking method a bit as I've never had the best success cooking green beans in a fry pan. And in this case you were to cook the beans along with the already cooked jalapeno and shallots which just didn't appeal to me. So...I cooked the vegetables first adding more jalapeno than called for and some chopped red pepper as well (mainly because I'm on the road again in the morning and wanted to make use of what I had in the fridge). Meantime I cooked the green beans in boiling salted water for five minutes then immediately shocked them in an ice water bath. This made quick work of finishing them up in the fry pan with the sweated vegetables once I was about ready to serve with little chance of over or undercooking them - this method also kept them a bright and vibrant green. The lemon at the end lent a fresh flavor and brought out just the right hint of tanginess. No worries about there being too much heat in the jalapenos since you're not using the seeds or membranes. Never would have thought to use jalapenos in green beans - it was an interesting and flavorful addition. Read More
Helpful
(35)
Mitra
Rating: 4 stars
01/21/2010
excellent recepie!!! i cook something like this all the time. i always have frozen green beans in the freezer and along with green chilli i also use a pinch of red chilli flakes and instead of lemon juice 1/2 tsp dry mango powder. all the dry spices just stick on the beans and its heavenly to eat. Read More
Helpful
(17)
Soup Loving Nicole
Rating: 4 stars
09/06/2011
I fixed as written but next time I would boil the beans for 4 or 5 minutes and stick them in an ice bath before proceeding with the recipe for they were a bit tough still. I loved the combo of the jalapenos and lemon though and I will make these again. Read More
Helpful
(13)
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teenibutterfly
Rating: 5 stars
09/06/2008
WOWZA!!! Delicious! LOVED these beans and it was simple ingrediants!!! and i'm the worlds toughest critic when it comes to food! i will make this over and over and over for my family!!! Read More
Helpful
(10)
Crystal S
Rating: 3 stars
07/03/2015
Little too much lemon for my taste buds and the green beans needed more time to steam otherwise they were good. Served this with Tomato Avocado and Corn as a starter and Chef John's Veracruz Style Red Snapper and a simple Mexican Rice II all from AR. Tasty! Thank you Trilly! Read More
Helpful
(8)
hatetocook
Rating: 5 stars
07/15/2008
These were quick and easy. Next time I'll use more jalapenos. Read More
Helpful
(7)
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Laura Vasquez
Rating: 5 stars
03/05/2009
add a little sesame seeds and De'Lish Read More
Helpful
(6)
jimmy
Rating: 5 stars
01/25/2010
My wife and I really liked these. Very simple to prepare and cook. The jalapeno I chose happened to not be too hot but the flavor came through along with the shallots. Will most definately make again! Read More
Helpful
(6)
MATENNIS
Rating: 5 stars
03/16/2011
Great recipe. I doubled it and added a little sesame seeds. I might leave a bit of the jalapeno seed in next time. My guys like things hot. Regardless there were no left overs and everyone raved about them. Read More
Helpful
(5)
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