Braised Green Beans

The always resourceful Venancia Toledo Hernández introduced me to this unusual combination of flavors at breakfast before one of our cooking marathons. She cooked the beans longer than I do—feel free to vary the timing if you prefer them softer or crunchier.

I use a combination of orange and lime juice to approximate the flavor of naranja agria (”bitter orange,” though it’s not really that bitter) used in Oaxaca. (It is also called “Seville orange.“”) If you