|Green Bean Casserole with Achiote
Chef Roberto Santibañez of Rosa Mexicano—New
Adapted by StarChefs.com
Note: Chefs today will be surprised at how good a
well-cooked green bean can be, and particularly with achiote
paste. Use young and fresh green beans.
Yield: 8 Servings
- 8 Tablespoons olive oil
- 2 red onions, thinly sliced
- 3 Jalapeño peppers, seeded and membranes removed
- 5 cloves garlic, chopped
- 4 Beefsteak tomatoes, roasted, peeled and crushed
- 3 bay leaves
- 2 teaspoons oregano, crumbled
- 2 teaspoons sugar
- 1 ounce achiote paste
- Juice of 2 oranges
- 1 cup water
- 2½ pounds green beans, trimmed
- Salt, to taste
Preheat the oven to 325°F.
Heat the oil in an oven-proof casserole dish over medium-low
heat. Cook the onions and jalapeños until they are
soft. Add the garlic and cook for an additional 5 minutes.
Add the tomatoes, bay leaves, oregano, sugar, achiote paste,
orange juice and water. Bring mixture to a boil, and then
add the green beans. Cook for an additional 2-3 minutes; season
with salt, to taste. Transfer casserole dish to the oven and
bake for 2 hours.