To go with our very tasty Cuban Chicken, I did some surfing on da Google and came across a recipe for Cuban Green Beans.
Is this a favorite in Havana, served by Cuban grandmothers to their progeny? I have absolutely no idea.
Is it only called “Cuban” because there’s lime juice involved and someone in Miami thought that this is how Cubanos would make their green beans?
Again, no frikkin’ clue.
They are, however, quite tasty, and a nice change from the more traditional “green beans and bacon” thing – tho, of course, they are green beans and bacon, but kinda, sorta, Cuban style.
•12 oz fresh haricots vert*
•1 tbsp olive oil
•1-1/2 cup diced sweet onion
•1/2 cup diced celery
•3 garlic cloves, minced
•1/2 cup cooked bacon, chopped
•2 tbsp fresh lime juice
•1/4 tsp salt, to taste
•1/4 tsp Black and Red seasoning (or just use plain black pepper)
•Chopped fresh parsley (or cilantro)
*Tiny fresh green beans that many markets sell in bags in the produce section. If yours doesn’t, check out the freezer case and skip the blanching and ice water bath part.
Bring a large pot of well salted water to a boil and add the green beans.
Cook for five to six minutes, until the beans are crisp tender and brightly green, then remove from the pot and immediately plunge into a bowl of ice water to stop then from cooking any further and to lock in that lovely, bright, green color. Drain well.
Warm the olive oil in a large pot over medium high heat, then add the onion and celery and cook for eight to ten minutes, until the onion is translucent and tender.
Add the garlic and bacon and cook for another two minutes or so.
Add the lime juice, then the drained green beans and toss to coat well over low heat until the beans are well coated and heated through.
Sprinkle with freshly chopped parsley or cilantro and serve.
The lime juice and parsley (or cilantro) are a fine change from the more usual green beans and bacon routine, and they really did go very well with the Cuban Chicken and rice and sliced avocado.