I pre-cook about 2 lbs. of green beans almost every week as part of my meal prep. This versatile vegetable is not only delicious, but is also low in calories and packed with nutrients. As a nutritionist, I will often recommend green beans as a dietary staple.
Keep in mind, these are not the insipid grey and mushy canned version we had when we were growing up.
Today’s throw together breakfast, I sautéed precooked green beans with onions and bell peppers, and for an added flavor punch, I added soyrizo. I was planning to do another scramble with this, but I decided to have my eggs over easy instead.
My goal here is to inspire you to take the green beans to another level every time you cook with them. Stay tuned for more green bean recipes!
A special thank you to my dear friend Carl for turning me on to soyrizo and inspiring this dish.



Ingredients
- 1 tbs. butter or olive oil
- 1 cup green beans/haricot vert blanched and cut in half *see note
- 1/3 cup red bell peppers sliced
- 1/3 cup of red onion sliced
- 2 tbs cilantro and scallions)
- 2-3 oz. organic soyrizo crumbled
- salt/pepper to taste
- 1 oz. queso fresco (optional)
Directions
- Heat a nonstick pan (I use a ceramic coated one – I do not recommend teflon based products) and toss in butter/oil and swirl until entire pan is completely coated.
- Add onion, peppers and sauté until slightly wilted.
- Add green beans to the pan and saute’ until just heated through.
- Add crumbled soyrizo, stirring to coat vegetables evenly and until heated through.
- Turn off heat and stir in fresh herbs.
- Taste for seasoning and adjust with salt and pepper if needed.
- Serve topped with crumbled queso fresco
*Blanching green beans – Trim and cut beans, if needed. In a 6 qt. pot bring enough water to cover the amount of beans to be cooked. Add 1 tbs salt and bring to a rapid boil. Add green beans and allow to come back to slight boil. Cook for about 2-3 minutes or until crisp tender. Test for doneness. Drain, shock with very cold or ice water and drain again. Store in refrigerator and use when needed. Will keep refrigerated for 3-4 days only. You can also freeze in a zip lock to keep for a longer period
Serves 1