A delightful twist on the classic Mexican green beans recipe, enhanced with aromatic spices and a touch of lime.
Wash and trim the green beans, cutting off the ends.
Use a sharp knife for even trimming and to avoid crushing the beans.
Dice the onion and mince the garlic cloves.
Keep the garlic separate as it cooks faster than the onion.
Heat the olive oil in a skillet over medium heat.
Ensure the oil is hot before adding the ingredients to prevent sticking.
Add the onion and garlic to the skillet and sauté until fragrant.
Stir frequently to avoid burning the garlic.
Add the green beans to the skillet and cook until tender-crisp.
Cover the skillet for a minute to speed up the cooking process.
Dice the tomatoes and add them to the skillet along with the cumin, chili powder, and basil.
Mix well to coat the beans evenly with the spices.
Simmer the mixture uncovered for 10 minutes, stirring occasionally.
Adjust the heat to maintain a gentle simmer.
Squeeze the lime juice over the dish and serve.
Add lime zest for an extra burst of citrus flavor.
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