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 wasn't familiar with adobo so I looked it up on the Internet. My search yielded a lot of recipes for making the seasoning using salt, paprika, black pepper, onion powder, oregano, cumin, garlic powder and chili powder, or some combination of these ingredients. I didn't mess with perfection and bought a bottle of Goya adobo all-purpose seasoning with pepper which is what was called for in Aaron's recipe.
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 liquid, onion and adobo are brought to a rolling boil for 30 minutes. During this long boiling time, the liquid is reduced, thereby intensifying the flavor of the remaining liquid.