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South of the Border Green Beans

South of the Border Green Beans


A green bean side dish with a spicy kick!MORE+LESS-

Updated December 29, 2014

1 1/2

tablespoons olive oil

1

shallot, diced finely (around 2 tablespoons)

1

jalapeño, seeded and minced finely

2

tablespoons finely diced red bell pepper

12

ounces fresh green beans, trimmed into 2 inch pieces

1

tablespoon fresh lemon juice

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  • 1

    Heat the olive oil in a large skillet over medium-high heat. Add the shallot, jalapeno, and red bell pepper and cook until soft, about 3-5 minutes.

  • 2

    Add the green beans and season with salt. Cook green beans until tender, about 4 to 5 minutes. Reduce heat and stir in the lemon juice to loosen any bits from the bottom of the pan. Serve.

No nutrition information available for this recipe

More About This Recipe

  • Kick your green beans up a notch this Thanksgiving with a spicy, colorful twist that'll even make your turkey jealous!

    Many Thanksgiving dinner hosts ask their guests to bring a side dish. But rather than bring plain old boring green beans, think outside the box and add some new flavors and textures to the Thanksgiving spread this year.

    These South of the Border Green Beans take the traditional green bean side dish and add a spicy little twist to the old favorite.

    A few fresh veggies can transform plain green beans into colorful beans with flair. We have a little red bell pepper, shallots, and jalapeno for the real blast of spiciness!

    Thanksgiving is a time when the oven is prime real estate, so anything that can be cooked on the stove is a plus in my book. Just sauté the veggies for a couple of minutes until soft, add the green beans, and cook until they're tender. A splash of lemon juice finishes off the dish with a bright, fresh flavor.

    In no time at all, you have a vibrant side dish that makes that old green bean casserole look boring and washed up. So instead of sticking with the same side dishes this year, give this spicy twist on green beans a try!

    More Thanksgiving Ideas

    Christy joined the Tablespoon team to share her recipes and inspire family food fun. Watch her Tablespoon member profile for great new recipes!

    What's the craziest side dish you've ever had at Thanksgiving dinner?


Heat an oven-proof skillet over medium heat.

Drizzle the peppers and onions with the vegetable oil, then season with salt & pepper. Add the seasoned peppers and onions to the skillet and cook for 1.5-2 minutes, stirring as needed.

Once the peppers and onions are softened and slightly charred, remove from the skillet and set aside. Add the beans to the skillet and stir as needed until warm.

Once the beans are warm, crumble 1/4 cup of tortilla strips and sprinkle evenly over the beans.

Arrange the meat in a row down the middle of the beans.

Divide the cooked peppers and onions and place half on each side of the meat. Sprinkle the cheese evenly over the meat and peppers/onions.

Place the skillet in the oven until the meat is warm and the cheese is melted.

Remove the skillet from oven and top with the sour cream.

Toss the remaining 1/4 cup of tortilla strips with the cilantro leaves, then sprinkle evenly over the skillet.


Recipe Summary

  • 1 medium onion, chopped (1/2 cup)
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil or cooking oil
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • ¼ teaspoon salt
  • 1 ounce can red kidney beans, rinsed and drained
  • 1 ½ cups cooked brown rice
  • 1 cup shredded cheddar cheese (4 ounces)
  • ¾ cup milk
  • 2 beaten eggs
  • Chopped green pepper (optional)
  • Nonstick spray coating
  • Salsa (optional)

In a saucepan cook onion and garlic in hot oil until tender but not brown. Stir in chili powder, cumin, and salt. Cook for 1 minute more. Cool. Stir in beans, cooked rice, cheese, milk, and eggs.

Spray a 10-inch pie plate or quiche dish with nonstick coating. Spoon mixture into pie plate. Bake, uncovered, in a 350 degree F. oven about 25 minutes or until the center is set. Let stand 10 minutes. If desired, sprinkle with green pepper and serve with salsa. Makes 6 servings.


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  • Heat oil in a medium skillet over medium-high heat. When shimmering hot, add mustard seeds and allow them to pop. Then add asafetida, urad dal, curry leaves & red chilies. Cook, stirring frequently, until fragrant and dal turns light golden brown, about a minute. Add green beans, salt cover and cook, stirring occasionally until beans are crisp-tender, about 3 to 5 minutes.
  • Stir in coconut. To make the optional garnish of fresh spice mixture also known as Paruppa Podi – Roast Chana dal, then add coriander seeds and dry roast on the stovetop in a small pan. Coarse grind along with the red chili. Sprinkle over Green Bean Poriyal for a nutty and spicy flavor boost!

Green Bean Poriyal can be served hot, cold, or room temperature. Serve with fluffy rice, Sambar, Whole wheat parathas, Crunchy Cabbage Salad, and Mango Shrikhand.


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