My husband loves spicy food and I have to admit that I don’t make it for him very often which is why there is always a lot of hot sauce on his plate. But I whenever I do happen to have a jalapeno, which is usually every summer when we harvest my friend’s garden, I make this dish, which is a variation on my green beans and red pepper recipe.
Big bunch of wax beans
1 teaspoon of sunflower oil
This is the amount of beans I usually make for two of us.
For this amount of beans, I use half of a jalapeno. That is the little guy on the right. I love taking pictures of food. And I thought this was cute. I am going to paint their portrait in my art class in the fall!
Set up an ice bath by filling a bowl with ice cubes and cold water. Bring a pot of water to boil. Cut off the ends of the beans.
Cook the beans in the boiling water for 3 minutes (exactly 3, set a timer) and drain immediately. Drop into the ice bath to stop the cooking. Lay the green beans onto a kitchen towel to dry.
Cut the jalapeno pepper into a small dice and thinly slice the scallions.
In a pan with sides, heat the oil. Add the jalapeno and scallions and sauté until bright and fragrant. Add the beans and toss well. Enjoy!