*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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.
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.
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.
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!
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.
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