Lorem ipsum dolor sit amet, consectetuer adipiscing elit. Aenean commodo ligula eget dolor. Aenean massa. Cum sociis natoque penatibus et magnis dis parturient montes, nascetur ridiculus mus. Donec quam felis, ultricies nec, pellentesque eu, pretium quis, sem.
25lbs./11.33 kg Box
28lbs./12.70 kg Box
30lbs./13.60 kg Box
| LOCATIONS | MONTHS |
| México | Jan-Oct & Dec |
| Peru | Oct- Dec |
Ingredients:
– 2 tablespoons extra virgin olive oil or unsalted butter
– 2 large shallots, thinly sliced
– ½ cup of water
– ¾ pound (12 ounces) of French string beans (haricots verts), trimmed
– ½ teaspoon of salt
– ¼ teaspoon freshly ground black pepper
– Pinch sugar
Method
Heat the oil in a large skillet over medium-low heat. Add the shallots and cook, frequently stirring, until soft and translucent, about 8 minutes. Do not brown. Add the beans, salt, pepper, and water; bring to a boil. Cover the skillet, reduce the heat to low, and cook for 8 minutes.
Remove the lid and increase the heat to high. Cook, frequently stirring, until the liquid is evaporated, the beans are tender, and the shallots are jammy, about 6 minutes. Taste and adjust the seasoning with salt, pepper, and a pinch of sugar.
Enjoy!
 |
7700 Irvine Center Dr Suite 800, Irvine, CA 92618 |
 |
Caracoles 225, Playa Ensenada, 22880 Ensenada, B.C. |
