Fiesta Green Beans

I’m going to be 100% honest with you right from the start…I had absolutely no idea what to name this recipe. Not a clue. Every single one either sounded incredibly corny or incredibly boring. I guess I went with the corny route.

…but, now that I’ve gotten that off of my chest, let’s move on to the recipe itself. I had made it a couple of weeks ago when my stove wasn’t working. I used the sauté feature on my Instant Pot, which worked perfectly, and they ended up being the best thing I’ve made in a while! I was obsessed with them. Ate the entire batch in only a couple of days.

So, for a food blogger, that means that I needed to make them again so that I could share the recipe with you all!

Made with familiar ingredients, I just love the kick from the peppers, the fresh flavor of the green beans and the burst at the end from the cilantro. It’s such an unexpected spin but nonetheless a delicious recipe that I really love!

…and I hope that you love it too! {Corny name and all.}

XO

{Are you on social media? Tag pictures of your favorite ESJ recipes using #EverydaySarahJane  I’d love to see and share what you’re making!! XO}

Ingredients

2 Teaspoons ghee

1/2 Red pepper, chopped

1/2 Jalapeno, seeded and chopped

1/4 Yellow onion, chopped

2 Garlic cloves, minced

1 1/4 – 1 1/2 Green beans, washed and trimmed

2 Teaspoons olive oil

Salt & Pepper

Optional:

Pinch of red pepper flakes {add when you add garlic to the recipe}

Chopped cilantro {garnish}

Chopped scallions {garnish}

Directions

In a large sauté pan or dutch oven, melt ghee over medium heat. Add red pepper, jalapeño and onion and cook until onion is translucent and peppers have softened. Add garlic and a pinch of salt and pepper, stir.

Add green beans and olive oil. Using tongs, toss to coat beans. Continue cooking for 3-5 minutes, until beans are heated through but still firm. {If you prefer green beans to be softer, cook longer.}

Serve hot. Garnish with chopped cilantro and/or scallions.