A simple, spicy and flavorful dish that pairs quite well with almost any meal. And by almost, I mean it that it probably won’t go too well with your morning cup of coffee and bowl of cereal. If you’re looking for something a little less spicy, just cut down the jalapeno to one (or less if your peppers are spicy). My peppers from the garden weren’t too overly spicy this year so I went with two… and I like it spicy. Removing the seeds in your peppers will also tone down the spiciness. I added honey at the end to balance out the lime and the spice but you can also use a little bit of sugar if you would like to keep the recipe vegan. Enjoy!
Blanch green beans in a large stock pot of well salted boiling water until bright green in color and tender crisp, roughly 3 minutes. Drain and place in a bowl of ice water to stop from cooking. Set aside.
Heat the avocado oil in a large skillet set over medium heat. Add the onion and cook until translucent.
Add jalapeño, poblano, garlic coriander, salt and green beans. Stir until well incorporated. Cover and allow to cook for about 5 minutes or until beans are tender but still bright green.
Remove from heat; add tomatoes, mexican oregano, lime juice and honey. Stir well and serve immediately.