Green Bean + Tomato Guisado (with Herbs)
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Ingredients
2 tbsp olive oil or avocado oil
1 medium onion, diced
3/4 tsp garlic powder (or 3 cloves garlic, minced)
4 cups green beans, trimmed and cut into 1–2 inch pieces
1 1/2 cups tomatoes, diced (or crushed tomatoes)
1/2 cup vegetable broth (more as needed)
1 tsp ground cumin
1/2 tsp dried oregano
1 tsp sea salt, plus more to taste
1/4 tsp black pepper
2 tbsp chopped cilantro
Instructions
1.Heat oil in a skillet over medium heat. Add onion (and jalapeño if using) and cook 5 minutes until soft.
2.Add garlic powder (or minced garlic, if using cloves), cumin, oregano, salt, pepper, and Chile en polvo (if using). Stir 30 seconds.
3.Add green beans and tomatoes. Stir to coat.
4.Add broth, bring to a simmer, cover, and cook 12–15 minutes until green beans are tender-crisp. Add a splash more broth if it dries out.
5.Check for doneness: the green beans should be bright green and tender enough to bite easily, but still have a slight crispness. If they still feel too firm, cover and cook 2–3 minutes longer.
6.If using shredded chicken: Stir it in now and cook 1–2 minutes to warm through.
7.If using beans: warm them separately and serve on the side, or stir them in at the end just to heat through.
8.If using eggs: Crack eggs into the gently simmering guisado, cover, and cook 3–5 minutes until the whites are set, or scramble them separately and stir them in until cooked.
9.Turn off heat and stir in cilantro. Taste and adjust salt.
SERVINGS: 4
PREP TIME: 15 MIN
COOK TIME: 20 MIN
TOTAL TIME: 35 MIN
