Mexican cuisine · Vegetable Dishes

Ejotes Guisados a la Mexicana

Green beans braised until tender in a sauce of tomato, onion and serrano chile.

Ingredients · for 4 servings

• 700 g green beans
• 500 g tomatoes
• 1 white onion
• 3 garlic cloves
• 2 serrano chiles
• 1 sprig epazote (or 1/2 bunch cilantro)
• 3 tbsp sunflower oil
• 200 ml vegetable stock
• Salt, pepper

Instructions

1. Trim the beans, cut off the ends and break the pods into about 4 cm pieces; peel, deseed and dice the tomatoes.
2. Cut the onion into fine strips, the garlic into thin slices and the serrano chiles, with seeds, into fine rings.
3. Heat the oil in a wide pot and sauté the onion, garlic and chile over medium heat for 4–5 min., until the onion is translucent and the chile is fragrant.
4. Add the tomato cubes and reduce uncovered for 6–8 min., until they break down and the oil separates out at the edge again – this is the point where the sauce gains flavor.
5. Stir in the beans and stock, season with salt and pepper and braise covered gently for 15–18 min., until the beans are tender but still vividly green.
6. Let the epazote sprig steep in for the last 3 min., adjust seasoning and serve the beans as a main course with rice or as a side dish.