3 red jalapenos or serrano chiles, quartered lengthwise (ribs and seeds removed if desired)
1 tablespoon fresh lemon juice
In a large skillet, heat vegetable oil over medium-high. Add green beans and chiles; season with coarse salt. Cover and cook, stirring occasionally, until green beans are tender and browned in spots, 5 to 7 minutes. Remove from heat and stir in 1 tablespoon fresh lemon juice; season with salt.