Green beans SouthWest style with browned butter. I made a big batch of my favorite salsa the other day. After the jars were full, I realized I had to figure out what to do with about a half of a cup that wouldn’t fit in the last jar. Oh, the dilemma of how to finish the salsa. Hmmm, tortilla chips are always a tasty option. Or I could get a spoon and eat it straight up – I love it that way. But wait – those green beans cooking on the stove for dinner needed a little something more. Salsa?? How about green beans SouthWest style with browned butter? My Best Homemade Jarred Salsa, and some jalapeno for heat are a perfect addition. Now that sounded delicious.
I browned up some butter, grab the recipe here. Just substitute the diced jalapeno for the sage. I tossed in a half of a diced jalapenos. I like less heat, so I removed the seeds and membranes from the jalapeno. When working with hot peppers, don’t forget to wear gloves. The capsaicin (juice that makes them spicy) will get on your fingers and linger there for several hours.
Add the spicy browned butter to the green beans, top with some salsa and garnish with fresh cilantro. Now that’s green beans Southwest style – with a kick.
Do you have more beans than you can use? Jump on over to my blog on how to blanch and freeze them so they don’t get soggy.
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- heavy bottom skillet
- ¾ lb. green beans
- 3 tbsp. butter
- ½ cup salsa you choose how hot it is.
- ½ jalapeno finely diced and seeds removed for less heat
- 2 tbsp cilantro fresh coarsely chopped
- To adjust the portions, click on the number of serving and a slider will pop up. Adjusting the slider up or down will automatically recalculate the amount needed for each ingredient.
- Cook the green beans in salted water until they are fork-tender but still a little crisp. Drain and cover to keep warm.
- Add the butter to a skillet over med-high heat.
- The butter will get bubbly and foam up.
- Once the butter stops bubbling you should start to see bits of brown on the bottom of the pan. (looks kind of like browned flour) . Add the finely diced jalapenos and cook for another 10-15 seconds. Be careful to not burn the butter.
- Remove the pan from the heat and the butter will continue to brown a bit more after it is off the heat.
- Put the beans in a serving dish, Pour the butter over the beans and toss to coat.
- Spoon the salsa over the green beans and garnish with the cilantro. Serve immediately.