A couple of years ago at a church potluck, I saw a bowl filled with green beans and onions. Normally, I would have ignored the dish -- I don't like beans with onions -- but the beans smelled delicious so I put a small serving on my plate. After one bite, two things were apparent. One, the beans were flavored with something besides onion. Two, I wanted the recipe!
As the potluck wound down, I watched as people collected their bowls and pans from the food table. When I saw Aaron, owner of the now empty bowl, pick it up off the table, I walked over and asked how he made the beans. He graciously shared the recipe and I made the beans for the first time a few weeks later for Thanksgiving.
The recipe starts with a can of cut green beans. The liquid is drained into a saucepan with some water, chopped onion and -- the ingredient that makes the beans so good -- adobo all purpose seasoning.
I assumed the seasoning would be with all the other spices, but I found it in the aisle with Hispanic food. The Goya brand is available in many different varieties!
The beans can be served the same day they're cooked, but I think they're better reheated the next day after the flavors have had time to blend. You can reheat the beans on the stove, or in a crock-pot. Using a crock-pot is a big help at the holidays, especially if there's not a spare burner available on the stove. You also don't have to keep a constant eye on the beans since the crock-pot does all the work for you.