Invite a bold Latin dish to your holiday table with this lighter spin on a traditionally heavy American dish. These Peruvian green beans are inspired by recipes for saltado – a dish that’s typically made with meat, onions and tomatoes, and seasoned with vinegar, soy sauce, garlic, and cumin. In this case, it’s a vegan side, but retains all of those fulfilling flavors.
The recipe and photo for this Peruvian green beans recipe were shared with us by canolainfo.org.
Special Diet Notes: Peruvian Green Beans
By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, optionally grain-free, nut-free, peanut-free, vegan / plant-based, and vegetarian.
Peruvian Green Beans
Author: CanolaInfo
Serves: 4 servings
Ingredients
- 2 tablespoons canola oil
- 8 ounces green beans, ends trimmed
- 2 medium red onions, cut into strips
- 1 clove garlic, minced
- 3 tablespoons low-sodium soy sauce or wheat-free tamari (for gluten-free)
- 2 tablespoons balsamic vinegar
- 1 tablespoon aji amarillo (or mild chili) paste
- 2 teaspoons ground cumin
- 2 tomatoes, seeded, sliced into narrow strips
- ½ cup chopped cilantro
Instructions
- In a large saute pan or wok, heat the canola oil over medium-high heat. Add the green beans and cook for 5 minutes.
- Add the onion, garlic, soy sauce, vinegar, chili paste, and cumin and saute for 3 to 5 minutes or until onions are fragrant but still hold their shape.
- Add the tomatoes and cook for 1 to 2 minutes. Remove the pan from the heat and add the cilantro. Stir gently to combine. Serve warm.
