String Beans Latino Style Ejotes O Habichuelas Guisadas Food

SAUTEED STRING BEANS

Steps:

• Heat oil in a wok over high heat. Reduce heat to medium, and place beans in the wok. Cover, and cook 10 minutes, stirring occasionally. Season with garlic salt, garlic powder, pepper, and minced onion. When beans are almost tender, mix in cocktail onions with liquid. Continue cooking 5 minutes, until heated through.

PUERTO RICAN STEWED BEANS ( HABICHUELAS GUISADAS)

Steps:

• Add olive oil and add sofrito heat through for 1 minute.
• Add olives, beans, Sazon packet, tomato sauce and cook for 1 minute.
• Add water.
• Cook for 20-25 minutes at medium heat, you want bean stew to thicken slightly.
• Serve with yellow or white rice.

SPANISH STRING BEANS

Steps:

• Place beans in a saucepan and cover with water; cook for 8-10 minutes or until crisp-tender. Meanwhile, in a skillet, saute onion and green pepper in butter until tender. Stir in tomatoes, sugar, salt, bay leaf and cloves; simmer for 10 minutes. Drain beans; add to tomato mixture. Cover and cook for 5 minutes or until heated through. Discard bay leaf and cloves.

LATIN BLACK BEANS HABICHUELAS NEGRAS

Steps:

• In a medium sized saucepan, heat oil over Med/Hi heat.
• add your garlic, onion and green bell pepper (we call this sofrito) and saute until tender.
• add your beans(liquid from beans as well), 2 pks of sazon, oregano, water and sugar.
• stir it all up and increase heat to High.
• once boiling, lower heat to simmer for about 30 minutes.
• add cap of vinegar and stir up
• serve over rice
• enjoy!

SUMMER SEASONED STRING BEANS

Steps:

• Heat the oil and butter in a large pot. Place ham hock in the pot, and brown on both sides. Reduce heat to low. Place green beans and potatoes in the pot, and pour in enough water to cover.
• Mix in soup mix, sugar, and pepper. Simmer 1 hour, or until beans and potatoes are tender. Remove hock and shred meat into pot before serving.