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- 1
Heat oil in a large saute pan. Sweat onions and peppers until nearly tender. Add garlic and beans. Season with dried spices. Toss. Sweat until fragrant. Add scallions, cilantro, and lime juice. Toss.
- 2
Variations; Tequila, vinegar, parsley, shallots, corn, zucchini, salsa, queso fresco, poblano, diced green chiles, chives, vegetable stock, pigeon peas
Cooksnaps
Le Cordon Bleu graduate. I've worked Frontera with Rick Bayless, Mediterranean, fine dining, deli, kosher, Italian, French, Cajun/Creole, Irish, Gastro pubs, Chinese, Seafood, Tapas, Hotel fine dining, wood fired pizzas, & Middle Eastern off the top of my head. I've done alot of random moonlighting just soaking up info and experience
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https://cookpad.wasmer.app/us/recipes/340227
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