Mexican Green Beans with Chipotle and Cream

One of my main sources of inspiration for new dishes to try and recipes to discover is other food blogs. One of my favorite recent additions is My Slice of Mexico by Irene, who was born in Mexico and now lives in Canada. She recently blogged a Mexican recipe for green beans in creamy chipotle sauce, and since they are in season here, too, and we love Mexican food, I knew I had to make it. As a variety to Irene’s version I did not only use the sauce from chipotle in adobo, but also some minced chipotles themselves. This adds some heat, flavor, and texture to the dish. You can use as many, or as few, chipotle peppers as you like. This is a really nice way to dress up green beans. Gracias, Irene!


For 2 servings

500 grams (1.1 lbs) green beans

1 onion, chopped

chipotle in adobo, to taste (in this case I used them from a can, but it is even better if you make them yourself)

125 ml (1/2 cup) Mexican cream, or sour cream diluted with 2 Tbsp milk

1 Tbsp oil

salt to taste


Heat the oil in a frying pan and add the onion. Season with salt. Cook over medium-low heat, stirring once in a while.

Meanwhile, clean the green beans by trimming off the ends. This takes a lot of time if you do it one by one. If you take a bunch of beans and line them up, you can chop the ends off the whole bunch in one go with a chef’s knife.

Cut the beans in half as well.

Steam the beans or boil them in salted water until they are almost tender. If you add a pinch of baking soda to the cooking water, the beans will get a nice fresh green color and cook much faster (the cooking depends on the thickness of the beans — in my case 5 minutes).

Since Mexican cream is not available here, I combined sour cream with some milk in a bowl…

…and stirred to mix.

Mince the chipotles, if using.

Add sauce (and chipotles, if using) to the cream.

Stir to mix. Taste and add more chipotles and/or sauce if you like. Add salt to taste as well.

When the beans are almost tender, drain them and add them to the onion. Stir for a couple of minutes over medium heat.

Add the chipotle cream.

Stir over low heat until everything is mixed well and warmed through. The beans are now ready to be served as a side dish.


Yaprak Sarma is a Turkish dish of meat wrapped in grape leaves. Homemade they are much better than from a can.

4 thoughts on “Mexican Green Beans with Chipotle and Cream

  1. Not being a huge fan of green beans and rather ignorant of recipes Mexican, tho’ I have a few good girlfriends there, I must try this ! The chipotles in adobo would probably have to come from a tin and the Mexican cream made at home 🙂 ! A rather interesting side to a plainer protein offering . . . looking up your link . . .

    Liked by 1 person

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