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Heat olive oil in a large skillet over medium heat. Add onions and garlic, sauté until translucent and fragrant.
Stir in chopped chili peppers, smoked paprika, and ground cumin; cook for 1-2 minutes.
Add diced tomato and cook until softened, about 5 minutes.
Add green beans, stirring well to coat them in the sauce.
Pour in 1/2 cup water, cover, and simmer for 10-12 minutes or until green beans are tender but still crisp.
Season with salt and black pepper to taste.
Serve the spicy smothered green beans over warm cooked rice. Garnish with fresh cilantro or parsley if desired.
Serving and storage tips:
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