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Passover 2006


Chef Roberto Santibaņez of Rosa Mexicano in New York, NY on
Chef Roberto Santibaņez

Rosa Mexicano

9 East 18th Steet
New York, New York 10003
(212) 533-3350

1063 1st Avenue
New York, New York 10023
(212) 753-7407

61 Columbus Avenue
New York, New York 10023
(212) 977-7700

575 7th Northwest
Washington, D.C. 20004
(202) 783-5522

245 18th Street
Atlanta, Georgia 30363
(404) 347-4090

Green Bean Casserole with Achiote
Chef Roberto Santibañez of Rosa Mexicano—New York, NY
Adapted by

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.

  • The Mensch Chef
  • Forum: Passover in Restaurants

  •    Published: March 2006
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