An easy Southwestern twist on the classical haricots a la Provencale recipe.
One of my mother’s quick and easy dinner vegetable side dishes is this green beans with salsa.
It’s perfect for the summer when fresh green beans are plentiful.
Elise Bauer
The trick of course to great tasting green beans is getting fresh beans!
The best come from neighborhood gardens or the local farmers market.
Look for beans that break when you bend them.
Limp beans are old and won’t taste good.
If the beans have strings, remove them as part of prep.
For years we made our own salsa using canned tomatoes and chiles.
Add 1 tablespoon of salt for every 2 quarts of water.
Bring the water to a boil.
Add the beans and boil with the pot uncovered for 5 minutes.
Remove from stove, strain out the beans, set aside.
Put the empty (dry) pan back on the stove over high heat and add the olive oil.
Toss to combine and cook 1 minute.
Add salt or more salsa to taste.
