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The Latin Green Bean Casserole
Frozen, pre-trimmed GOYA® Cut Green Beans make this festive side dish a cinch to prepare. Plus, the toasted pumpkin seeds (pepitas) contribute a nutty crunch to the tender, sweet beans.
Ingredients
2 tbsp.
GOYA® Extra Virgin Olive Oil, divided
½ cup
shelled raw pumpkin seeds (pepitas)
1 bag (16 oz.)
GOYA® Cut Green Beans, thawed and drained
2 tbsp.
GOYA® Lemon Juice
Directions
Step 1
Heat 1 tbsp. oil in large skillet over medium-high heat. Add pumpkin seeds. Cook, stirring occasionally, until toasted, about 8 minutes. Season with adobo; transfer to plate.
Step 2
Heat remaining oil in skillet. Add green beans; cook until warmed through and crisp tender, 5-7 minutes.
Step 3
Stir in lemon juice, sazonador total and reserved pumpkin seeds; season with adobo. Transfer to serving platter.
Toast Pumpkin Seeds in a Flash
In a hurry? You can cut the toasting time of the pumpkin seeds in half and guarantee perfect crispy, crunchy results by cooking them in a microwave. To do, place seeds in microwave-safe bowl and toss with 1 tbsp. olive oil. Microwave on HIGH 4 minutes, stirring after every minute. Season the pepitas with adobo and relax!
New from Goya
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