Green Beans a la Diabla

This is a vegan version of a dish normally made with shrimp, but the sauce lends itself perfectly to a crunchy, succulent vegetable like green beans.  And the spinach soaks up the flavors as well.  This sauce is spicy; you can substitute less-hot chile peppers such as Anaheim or Poblano if you can’t stand the heat.

Remove the seeds, stems and veins from 6-8 dried red chile peppers:  Guajillo, California or New Mexico or a combination.  Place in a small pot with enough water to cover them.  Bring to a boil, then simmer until they are tender.

Trim 1/2 lb. green beans and cut into 1 inch pieces.  Soak 4 C. spinach in water and drain.  Repeat until the water is clean, then spin dry the spinach.

Transfer the peppers and 1 C. of the cooking liquid to a water-tight food processor.  Add 2 diced tomatoes and 2 minced cloves of garlic.  Puree until smooth.

Heat 3 T. olive oil in a large skillet and add 1 C. sliced onion.  Saute the onion until it is tender, then add the green beans and fry for 3-4 minutes.  When the beans turn bright green, add the sauce.  Cook for another 5 minutes.  Add the spinach leaves, stir to combine completely, then turn off heat and let sit for 5 minutes.

Season with salt and serve with lime wedges.

 

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