Mexican green beans are made with onions, tomatoes, and spices. They are a healthy green bean recipe and a great low-carb side dish.
My mom used to make green beans with tomatoes, onions, basil, and oregano in an Italian style when I was a kid. It was an easy side dish that didn’t require much time or thought, just a few healthy ingredients. Switching the seasonings to cumin and fresh oregano gives this dish a Southwest or Mexican flavor. So delish!.
Youll find many Southwestern style low carb recipes on the site. I grew up in the Southwest, so I like to make my family the foods and flavors that remind me of home. You’ll find authentic marinades and recipes for beef fajitas and chicken fajitas. I have a delicious recipe for chiles rellenos and New Mexico green chile stew. And, don’t forget the great tasting enchilada sauce recipe that doesn’t require soaking and grinding chiles. It’s great on low carb enchiladas, chicken and eggs.
The diverse culinary traditions of Mexico highlight a rich blend of indigenous and Spanish influences. With complex moles, slow-simmered stews, and vibrant salsas, Mexican cuisine offers an abundance of savory flavors. But where do green beans fall in the pantheon of Mexican ingredients? Let’s explore the origins and uses of green beans in authentic Mexican cooking.
Green Beans in Traditional Mexican Diets
Green beans, known as “ejotes” in Spanish, have long been a part of the Mexican diet Archaeological evidence shows indigenous groups like the Aztecs cultivated green beans as early as 7000 BC The climbing plants were grown on corn stalks, with beans harvested fresh or left to dry for storage.
Once Spanish colonists arrived in Mexico, they introduced new green bean varieties from Europe and Africa Over time, beans became an essential nutritional staple thanks to their hardy nature Today, green beans are still a beloved and authentic ingredient in many Mexican dishes. Their crisp texture and verdant flavor brighten up tacos, salads, salsas and beyond!
Varieties Grown and Consumed in Mexico
Mexicans eat many different varieties of the green bean:
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Green – Also called string or snap beans. A favorite for their crunchy pods and taste. Often sautéed or simmered in stews.
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Purple – With a vivid purple hue and more delicate flavor. Adds color to salads and salsas.
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Yellow – Wax beans. Prized for their buttery, succulent taste. Eaten fresh or pickled.
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Pole – Climbing vines with smooth, slender pods. Popular in soups and moles.
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Runner – Nutritious scarlet blossoms and beans. The flowers are fried into fritters.
This diversity allows Mexicans to enjoy green beans in many colors, shapes and textures!
Traditional Mexican Dishes Showcasing Green Beans
Ejotes a la Mexicana – Sautéed with onion, garlic, jalapeños, and tomatoes. A simple, flavorful side.
Charro Beans – Simmered pinto beans with bacon, green beans, tomatoes and chiles. Hearty and smoky.
Green Bean Salad – Tossed raw with lime, cilantro, onion and queso fresco. A light, crunchy accompaniment to rich dishes.
Chicken and Green Bean Enchiladas – Shredded chicken and green beans rolled in tortillas, covered with salsa verde and cheese.
Caldo de Res – A beef soup with green beans, potatoes, corn and chayote squash. Warming and nourishing.
The versatility of green beans lets them find their way into all types of Mexican fare.
Cooking Methods Used for Green Beans
To bring out the best in green beans, Mexicans use quick-cooking techniques:
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Sautéing – Green beans are tossed in hot oil with garlic, onion and seasoning for 5-10 minutes until crisp-tender. Intensifies flavor.
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Steaming – Beans are steamed until just tender, then tossed with spices and lime. Preserves color and crunch.
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Simmering – Adding beans to stews and soups, then cooking until done but not mushy. Boosts nutrition in broths.
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Roasting – Roasted briefly at high heat to caramelize naturally sweet flavors. Adds depth of flavor.
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Pickling – Beans pickled in brine infused with chiles, spices and vinegar. Enhances shelf life.
Quick cooking protects the satisfying crunch and verdant color that make green beans such a favorite in Mexico.
How Green Beans Add Nutritional Value
In addition to providing flavor, green beans offer excellent nutritional value:
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Low in calories and high in fiber, which promotes satiety and weight management.
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Provide folate, vitamin C, vitamin K, iron and magnesium. Help meet daily nutrient needs.
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Rich in antioxidants like flavonoids to reduce inflammation and disease risk.
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Contain sulforaphane, a compound with potent anti-cancer benefits.
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Their crunchy cell structure slows down digestion, stabilizing blood sugar.
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Pairing beans with corn or rice forms a complete protein, key for a meatless diet.
With all these benefits, beans are valued as much for nutrition as flavor in the Mexican kitchen.
Green Bean Varieties to Grow in Home Gardens
For Mexicans with space for gardens, green beans are a rewarding crop to cultivate:
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Bush Beans – Compact plants perfect for containers and small plots. Choose disease-resistant varieties like Provider.
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Pole Beans – Need trellises but yield longer pods all season. Try heirlooms like Painted Lady or Blue Lake.
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Pickle Bush Beans – Bred for canning and pickling. Good choices are Calypso or Piccadilly.
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Haricot Vert – Slim, tender French beans. Grow Délice du Jardinier for delicacy.
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Scarlet Runner Beans – Striking blossoms and beans. Multipurpose Cherry Belle does well in heat.
With the right variety, Mexican gardeners can enjoy fresh, homegrown green beans and beautiful flowers.
Where to Buy Green Beans in Mexico
Several options exist for purchasing Mexican green beans:
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Supermarkets – Chains like Soriana and Chedraui sell common varieties of fresh green beans. Rinse well before use.
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Local Markets – Open-air markets offer piles of fresh, local varieties sold by farmers. Inspect for quality.
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Specialty Stores – Gourmet shops and organic grocers sell heirloom and haricot vert beans. Excellent quality with premium pricing.
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Online – Beans bred and grown in Mexico can be shipped nationwide from e-commerce sites. Convenient but pricey.
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Seed Catalogs – Source seeds adapted to Mexico’s growing conditions. Grow regional bean treasures not found in stores.
With green beans’ importance in Mexican cuisine, most cooks have access to quality fresh or properly preserved beans year-round.
How to Store Green Beans
To retain freshness and flavor, store green beans:
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Place dry, unwashed beans loose in a perforated plastic bag in the warmest area of the fridge. Use within 7 days.
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For long-term freezer storage, blanch beans, dry thoroughly and spread in a single layer on a sheet pan. Freeze, then transfer to an airtight freezer bag.
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Pickled, canned or jarred green beans keep 1 year unopened. Refrigerate after opening and use within 4 days. Discard if gooey, smelly or moldy.
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Dried green beans keep up to 12 months in an airtight container in a cool, dry place away from direct sunlight.
With proper storage, green beans can be enjoyed year-round to liven up beloved Mexican dishes!
Green Beans – A Mexican Diet Mainstay
While not as iconic as corn or beans, green beans play an important role in Mexican cuisine. Their crunchy texture and verdant flavor have been enjoyed since ancient times, and beans continue to star in many traditional dishes. Mexicans have perfected techniques to highlight green beans’ natural sweetness and crisp-tender bite. Whether grown fresh or bought from local vendors, green beans bring nutrition, color and taste that complete the diverse flavors of Mexico. ¡Que vivan los ejotes!
Easy Mexican Green Beans Recipe
Are green beans low carb? Yes! Green beans have approximately 3. 6 g carbohydrates per 1 cup (100 g), making them one of the best low carb vegetables.
I just shared a recipe for pork chops with a chile verde sauce. On the side, I served these Mexican-style green beans, which you can see in the pictures. The flavors were great together. I really like green beans as a low-carb vegetable, so we eat them a few times a week.
When I tested this recipe, I found that the green beans were softer when I steamed or simmered them before cooking them in the pan. Because my family likes green beans that are firmer, I cooked them in a pan and put foil over them to steam them. This resulted in more of a crisp-tender or al dente texture. Covering with a tight fitting lid will result in a softer green bean. I suppose this recipe will also work with drained canned green beans; cook until heated through. So, choose which cooking method you like best.
To make these Mexican green beans, I sauteed fresh onions, garlic, spices, and tomatoes in a pan. Next, I added chicken base, water, and the beans. I lightly covered the pan with foil until the green beans were tender. Then, I stirred, added some butter (my family loves butter), checked for seasoning and served. It’s as easy as that and the natural flavors really shine through. I don’t mean they scream MEXICAN GREEN BEANS, but the subtle flavors are decidedly of the South West.
[NOTE] Everyones palate is different and some of you may want a heavier dose of spices. Adding some red pepper flakes or diced pickled jalapenos would also be nice. Adding a little crumbled bacon tastes, great, too. Or, try some crumbled cotija cheese.
This recipe is easy to make and quick, so it’s great for when you want something different to go with grilled meats or fish.
I have several great recipes for green beans. Try the Sweet and Sour German Green Beans or the Green Bean Almondine .
How to make Mexican Chile Colorado Green Beans | Ejotes Guisados
FAQ
Did green beans originate in Mexico?
Do Mexicans eat green vegetables?
What country eats the most green beans?
Can you eat green beans in Mexico?
Another favorite way to use green beans in Mexico food is to include it in Mexican rice. Green beans are a very nutritious choice! 1 cup of green beans provides about 10% of your daily folate requirements, 25% of your daily vitamin C, and 15% of your daily vitamin A (#).
What are green beans a la Mexicana?
Mexican-style green beans are a quick and easy side dish what uses simple healthy ingredients and can be made in no time. The use of “a la mexicana” in Mexican cooking means the dish uses ingredients with the tree colors of the Mexican flag: green, white and red. Green is traditionally represented in green chiles.
What can be served with Mexican green beans?
Mexican green beans can be served with Mexican red rice or chipotle white rice. To complete the meal, Mexican Black Beans would also go great with the Mexican green beans. The green beans will last 2-3 days in the fridge stored in an air-tight container.
Are garbanzo beans good in Mexico?
Mexico is, however, one of the world’s top 10 producers of chickpeas today. Garbanzo beans have a nutty and earthy flavor with a slightly starchy texture. Uses: Garbanzo beans have a lot of uses in Mexican cuisine. They are popular in Sopa de Garbanzos, a chickpea soup often made with a tomato-based broth, vegetables, and sometimes chunks of meat.