Habichuelas Guisadas al Estilo de la Costa Colombian Style Green Beans Cooked in Milk From Maricel Presilla
Description
Unlike their more casserole-y cousins, these bright, make-ahead-friendly green beans from Maricel Presilla’s opus Gran Cocina Latina will take 5 minutes in one skillet on the stovetop on Thanksgiving Day (no oven hogging!). Despite their speed, they develop loads of flavor fast, thanks to a quick three-allium sofrito and a surprisingly simple splash of milk to hug the beans at the end. (Bonus: Nondairy milks are very welcome, too.)
Ingredients
- 3 teaspoons salt
- 1 pound green beans, trimmed
- 4 garlic cloves
- 3 tablespoons extra-virgin olive oil
- 1 small white onion (about 5 ounces), finely chopped (about 1 cup)
- 2 scallions, white and some green parts, finely chopped
- 1/2 cup whole milk
Directions
- Bring 3 quarts of water to a boil in a large pot. Add 2 teaspoons salt, then add the beans and cook for 2 to 3 minutes. Drain and plunge into a bowl of ice water to cool, then drain again and set aside.
- Crush the garlic and remaining 1 teaspoon salt to a paste with a mortar and pestle; set aside.
- Heat the oil in a 12-inch skillet over medium heat. Add the onion and scallions and sauté until soft, about 5 minutes. Add the garlic and sauté for about 2 minutes.
- Stir in the green beans and milk, bring to a boil over high heat, and cook until the sauce thickens, about 2 minutes. Transfer to a serving bowl and bring to the table immediately.
