Green Beans with Pepitas
The Latin Green Bean CasseroleFrozen, pre-trimmed GOYA® Cut Green Beans make this festive side dish a cinch to prepare. Plus, the toasted pumpkin seeds (pepitas) contribute a nutty crunch to the tender, sweet beans
Prep time: 5 min.
Total time: 20 min.
2 tbsp. GOYA® Extra Virgin Olive Oil, divided
½ cup shelled raw pumpkin seeds (pepitas)
GOYA® Adobo All-Purpose Seasoning with Pepper, to taste
1 bag (16 oz) GOYA® Cut Green Beans, thawed and drained
2 tbsp. GOYA® Lemon Juice
1 tbsp. GOYA® Sazonador Total
|1.||Heat 1 tbsp. oil in large skillet over medium-high heat. Add pumpkin seeds. Cook, stirring occasionally, until toasted, about 8 minutes. Season with adobo; transfer to plate.|
|2.||Heat remaining oil in skillet. Add green beans; cook until warmed through and crisp tender, 5-7 minutes.|
|3.||Stir in lemon juice, sazonador total and reserved pumpkin seeds; season with adobo. Transfer to serving platter|
Toast Pumpkin Seeds in a Flash
In a hurry? You can cut the toasting time of the pumpkin seeds in half and guarantee perfect crispy, crunchy results by cooking them in a microwave. To do, place seeds in microwave-safe bowl and toss with 1 tbsp. olive oil. Microwave on HIGH 4 minutes, stirring after every minute. Season the pepitas with adobo and relax!