In my garden, my Scarlet Red runner beans are blooming (photo below, left), and my heirloom Calypso already have a few pods (photo below, right):
At my local supermarkets, large bags of fresh green beans are available right now, so I got one. Green beans are better the sooner they are processed, so I washed them, trimmed the ends and sliced them into one-inch long sections. Since it was far too much to use at once, I added them to a pot of boiling water (photo below, left) and let them cook, at high heat to keep them rolling (photo below, right):
After a few minutes, when the beans had turned a bright tone of green, I removed them from the heat, rinsed them in cold water and let them drain in a colander:
I divided 2-cup batches into freezer bags to store for future use, reserving two cups for this recipe, which is my interpretation of a side dish I enjoyed at a restaurant in Mexico, as I mentioned in my previous post.
Green Beans in Creamy Chipotle Sauce –
Ejotes en crema con chipotle
2 cups green beans; washed, trimmed and cooked (as above)
½ cup Mexican style cream (or sour cream mixed with 2 tbsp milk)
Liquid from canned chipotles in adobo sauce, to taste (see below)
½ onion; peeled, chopped
1 tbsp oil
Salt, to taste
Many Mexican families always have a can of chipotles in adobo sauce in the house, stored in the fridge in a container with lid, ready to place on the table as a condiment, or to scoop into dishes and antojitos (little cravings, snacks). They have become easier to find at local supermarkets in Canada, a reflection of the increasing popularity of Mexican cuisine; I found this brand at an international market:
Note: If not available, some large companies such as Red Hot™ have added a chipotle flavour to their lines, or use another bottled red sauce, preferably smoky.
Add a spoonful of the liquid to the cream, mixing thoroughly; taste, and keep adding more, one spoonful at a time, until it reaches the right level of hotness, according to personal taste:
Once it reaches the right hotness, stir until uniform and smooth:
Reserve creamy sauce. In a large frying pan, warm up oil over medium heat. Add onions and sauté until translucent, then, incorporate green beans (photo below, left); season with salt, to taste, and stir to coat beans with oil. After a couple of minutes, reduce heat to low, and pour creamy chipotle sauce; fold over beans and onions (photo below, right):
Continue folding, until it is all uniformly coated, and the sauce is warm:
Bonus tip: The creamy chipotle sauce is also great as a dip for tortilla or potato chips:
I am bringing my recipe to Thursday Favourite Things #400. Thank you so much to Bev @ Eclectic Red Barn for featuring my Black Currant Compote! Bev graciously hosts TFT each week, along with Marilyn @ Marilyn’s Treats, Katherine @ Katherine’s Corner, Nina @ Vintage Mama’s Cottage, Amber @ Follow the Yellow Brick Home, Theresa @ Shoestring Elegance, Pam @ An Artful Mom and Linda @ Crafts a la Mode.