string beans latino style, ejotes o habichuelas guisadas

Name: String Beans Latino Style, Ejotes o Habichuelas Guisadas
Prep time: 20 min
Cook time: 45 min
Yield: 4
Ingredients: 1 1/2 pound(s) fresh string beans, ends cut off & each cut in thirds; 1 large sweet vidalia onion diced small; 1 large jalapeno, cut in half, seeds and veins removed, diced small; 1/4 cup(s) fresh diced cilantro; 1 medium can whole peeled tomatos 14.5 ounces, mashed down; 3 or 4 large cloves mashed or put through a garlic press; 1 teaspoon(s) dried mexican oregano; 1/2 teaspoon(s) cumin powder; 1/4 cup(s) good red table wine; 1 cup(s) chicken or beef broth; 1/2 cup(s) mashed potatoes ( i use left over mashed potatoes); 1 teaspoon(s) sea salt; 1/2 teaspoon(s) ground black pepper; 4 slice(s) thick bacon, cut into small pieces

(1 RATING)

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Juliann Esquivel

Florida City, FL

Updated on Jan 18, 2011

When I was growing up my grandmother always had lots of fresh veggies growing in her garden. One of my favorites was string beans. My grandmother would cook up a bunch with thick bacon pieces, onions, tomatos, jalapenos, cilantro and lots of spices. Results delicious stewed string beans. My grandmother would always serve with fresh scallions and tomatos and dollop of crema Mexicana (Like a cream fresh or sour cream) I use Cacique Crema Mexicana. I would wrap it all in a nice warm tortilla and I am in heaven. Enjoy

Rate

prep time 20 Min

cook time 45 Min

method ---

yield 4 serving(s)

Ingredients

1 1/2 pounds fresh string beans, ends cut off & each cut in thirds
1 large sweet vidalia onion diced small
1 large jalapeno, cut in half, seeds and veins removed, diced small
1/4 cup fresh diced cilantro
1 medium can whole peeled tomatos 14.5 ounces, mashed down
3 or 4 large cloves mashed or put through a garlic press
1 teaspoon dried mexican oregano
1/2 teaspoon cumin powder
1/4 cup good red table wine
1 cup chicken or beef broth
1/2 cup mashed potatoes ( i use left over mashed potatoes)
1 teaspoon sea salt
1/2 teaspoon ground black pepper
4 slices thick bacon, cut into small pieces

How To Make string beans latino style, ejotes o habichuelas guisadas

Step 1

First wash and cut off end of the string beans. Next cut each bean in three pieces. Set aside. Next in a heavy pot over medium to high heat begin to render down the bacon. When the bacon has fried some but has not crisped add the onions, garlic, cilantro and jalapenos. Saute in the bacon fat until the onions become limp. Now add the wine, deglaze and continue to saute for one minute.

Step 2

Next add the mashed down tomatos and all of the juice from the can. Stir well and now add the seasonings, oregano, cumin, salt and pepper and the beef or chicken broth. Lower the heat to low, cover with a tight lid and let simmer until the string beans are tender. Just before serving take about 1/2 to 3/4 cup of mashed potatoes and stir into the beans dissolving all the potatoes into the sauce. You may taste now again to see if the beans have enough salt or heat. I sometimes add a little cayanne pepper (Optional) as I like the beans spicy with a little heat. I like to serve along side grilled meats or chicken.
Step 3

I also like to serve a nice large spoonful in a hot tortilla with a dollop of the Mexican Crema or sour cream. Enjoy
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