String Beans Latino Style, Ejotes o Habichuelas Guisadas

Juliann Esquivel


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


★★★★★ 1 vote

20 Min
45 Min


  • 1 1/2 lb
    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 c
    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 tsp
    dried mexican oregano
  • 1/2 tsp
    cumin powder
  • 1/4 c
    good red table wine
  • 1 c
    chicken or beef broth
  • 1/2 c
    mashed potatoes ( i use left over mashed potatoes)
  • 1 tsp
    sea salt
  • 1/2 tsp
    ground black pepper
  • 4 slice
    thick bacon, cut into small pieces

How to Make String Beans Latino Style, Ejotes o Habichuelas Guisadas


  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.
  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.
  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

Printable Recipe Card

About String Beans Latino Style, Ejotes o Habichuelas Guisadas

Course/Dish: Vegetables
Other Tag: Quick & Easy

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