There is really no “great” story that goes with the creation of this recipe, except that its beginnings were deeply rooted in the recipe index of Epicurious (ie: this recipe). But really – my stubborn inner child whined for a simpler meal, one without coconut – although it looked yummy! I feel like that pre-pubescence teen at the clothing store – or that three year old bundle of cuteness screaming and grabbing at all candy within arm’s reach. Watch out, innocent by-standers. You’re next.
And when you’re done sautéing, whip up some of this mesquite tofu and toss it together. It’s a great combination – like North Carolina and speed traps or Eddie Vedder and a ukelele.
Corn and Green Bean Sauté with Adobo
1 cup chopped sweet onion
1 Tablespoon oil
1 can corn, drained and rinsed
16 ounces fresh green beans, trimmed and washed
1 teaspoon adobo seasoning
salt and pepper, to taste
Directions: Place a large skillet over medium heat. Add oil and onion, cover, and cook until tender, stirring occasionally. Add green beans to skillet, cover and cook until slightly tender, then add remaining ingredients. Stir to combine and continue to cook until fragrant and heated through.
Eat as-is, or combine with this tofu recipe to add some protein.
Makes: 2 super large servings