Green Beans in Corn Sauce with Pumpkin Seeds
Chulibul
Recipe Yield
4 servings
Cooking time
25 minutes
Rate this recipe
Ingredients
- 1/2 cup raw hulled pumpkin seeds
- 1 1/4 teaspoons kosher salt
- 1 cup fresh corn kernels from 1 large ear
- 1 cup water
- 3 to 4 fresh sprigs epazote or cilantro
- 3 tablespoons vegetable oil
- 1 pound green beans trimmed
- 1/2 cup finely chopped white onion
- 1 fresh habanero, serrano or jalapeño chile finely chopped
- 1 garlic clove finely chopped
- 1 pound ripe tomatoes chopped, or 1 (15-ounce) can crushed tomatoes
To Prepare
- Heat a small skillet over medium-low heat. Add the pumpkin seeds and toast until they are lightly colored and starting to jump or pop, 4 to 5 minutes. Transfer to a bowl and let cool.
- Transfer the pumpkin seeds to a food processor, add 1⁄4 teaspoon of the salt, and pulse until finely ground. Set aside.
- Combine the fresh corn, water, and epazote or cilantro in a blender and puree until smooth.
- Heat 2 tablespoons of the oil in a large skillet over medium-high to high heat. Add the green beans, sprinkle with 1⁄2 teaspoon of the salt, and cook for 3 to 4 minutes, stirring occasionally, until they begin to turn brighter green. Pour the pureed corn over the green beans, reduce the heat to medium, and cook for 8 to 10 minutes, stirring often so that the sauce doesn’t stick to the pan, until the beans are tender and the puree has reduced to a creamy, thick sauce.
- Meanwhile, heat the remaining tablespoon of oil in a medium saucepan or skillet over medium-high heat. Add the onion and chile and cook until softened and starting to color, 3 to 4 minutes. Add the garlic and cook until translucent, less than a minute. Add the tomatoes and the remaining 1⁄2 teaspoon salt and cook, stirring occasionally, until the tomatoes are softened and pasty, 5 to 8 minutes.
- Scrape the beans with the corn sauce onto a platter. Top with the tomato salsa, garnish with the ground pumpkin seeds, and serve.
Comments
6comments inGreen Beans in Corn Sauce with Pumpkin Seeds
Hill
Nov 01
These are the best green beans I have ever had in my life. And I am not a young person.
I went back for forths.
Pati Jinich
Nov 06
OMG thanks so much for letting me know Hill, abrazos!
Sheila Wilkerson
Sep 05
Sounds yummy I will have to try it.
Pati Jinich
Sep 28
🙂
Kathy
Dec 25
What can I sub for the pumpkin seeds? I’m allergic.
Pati Jinich
Dec 26
You can either leave them out or use sunflower seeds instead Kathy 😉