Green beans are so versatile, but they are best in a red chile sauce!
- Rinse chiles and remove all the seeds.
- Place chiles in a pot with the 3 cups water and bring to a boil. Cook until tender, about 10 minutes. Drain chiles and let them cool. Reserve the water.
- Meanwhile in a pan bring an inch of water to a boil and cook the green beans. Cook until tender, not soft.
- Place chiles in a blender with the remaining liquid of the chiles (about ½ cup to ¾ cup) and add the garlic. Blend until smooth.
- Put through a sieve and discard the leftover chiles or seeds.
- Place the blended chile sauce in a pan and bring to a boil. Season with salt.
- In another pan, mix oil and flour and stir at low heat until flour turns golden brown.
- Let the flour mixture cool and mix in ½ cup of water (or use chicken broth for added flavor).
- Add the heated chile sauce to the flour mixture and bring to a boil.
- Add the chile sauce to the green beans and stir. Serve hot!
- 6 dry red chiles
- 1 lb bag of green beans, washed and cut in half
- 1 minced garlic clove
- 1 t salt
- 3 c water
- 2 T flour
- 1 T olive oil
Total fat: 2.5 g; Saturated fat: 0 g; Trans fat: 0 g; Cholesterol: 0 mg; Sodium: 390 mg; Carbohydrates: 13 g; Fiber: 2 g; Sugars: 3 g; Protein: 3 g; Vitamin D: 0 mg; Calcium: 46 mg; Iron: 1 mg; Potassium: 112 mg